Mango Zucchini Blondies: A Delicious & Healthy Dessert Recipe

Mango Zucchini Blondies: Prepare to be amazed! I know, I know, zucchini in a blondie? Mango too? Trust me on this one. These aren’t your average blondies; they’re a tropical twist on a classic treat that will have everyone begging for the recipe. Forget everything you think you know about vegetable-infused desserts because these blondies are about to redefine your expectations.

Blondies, the often-overlooked cousin of the brownie, have a rich history dating back to the late 19th century. While their exact origins are debated, they’ve always been prized for their chewy texture and buttery, vanilla-forward flavor. But why stop there? I decided to elevate the humble blondie with the vibrant sweetness of mango and the subtle, moisture-boosting power of zucchini.

People adore blondies for their simplicity and satisfyingly dense texture. They’re easy to make, endlessly customizable, and offer a comforting sweetness that’s hard to resist. Adding mango and zucchini not only introduces a delightful tropical flavor but also creates an incredibly moist and tender crumb. The mango provides a burst of sunshine, while the zucchini melts seamlessly into the batter, adding a healthy dose of nutrients without compromising the deliciousness. These Mango Zucchini Blondies are the perfect treat for a summer gathering, a lunchbox surprise, or simply a delightful afternoon snack. Get ready to experience a blondie like never before!

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 ½ cups packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but adds a nice depth)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup shredded zucchini, squeezed dry (about 1 medium zucchini)
• 1 cup diced fresh mango (about 1 large mango)
• ½ cup white chocolate chips (optional, but recommended!)

Preparing the Zucchini and Mango:

Before we dive into the batter, let’s get our zucchini and mango prepped. This step is crucial for achieving the perfect blondie texture. We don’t want soggy blondies!

1. Shred the Zucchini: Wash your zucchini thoroughly. Using a box grater, shred the zucchini. You’ll need about 1 cup of shredded zucchini.
2. Squeeze Out Excess Moisture: This is the most important part! Place the shredded zucchini in a clean kitchen towel or cheesecloth. Gather the ends of the towel and squeeze firmly to remove as much excess moisture as possible. You might be surprised how much water comes out! Discard the liquid. This step prevents the blondies from becoming soggy.
3. Dice the Mango: Peel your mango and carefully dice it into small, even pieces. Aim for pieces that are about ¼ inch in size. This will ensure that the mango is evenly distributed throughout the blondies.

Making the Blondie Batter:

Now for the fun part! This blondie batter is super easy to make and comes together quickly. Just follow these steps carefully.

1. Melt and Cool the Butter: In a microwave-safe bowl or saucepan, melt the butter. Let it cool slightly before using. The butter should be melted but not hot, as hot butter can cook the eggs.
2. Combine Butter and Brown Sugar: In a large mixing bowl, whisk together the melted and cooled butter and the packed light brown sugar until well combined. The mixture should be smooth and creamy. Brown sugar is key for that chewy blondie texture and rich flavor.
3. Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and almond extract (if using). The almond extract really complements the mango and adds a lovely depth of flavor, but it’s totally optional.
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking ensures that the baking powder and baking soda are evenly distributed, which is important for proper leavening.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tough blondies. A few streaks of flour are okay at this point.
6. Fold in Zucchini, Mango, and White Chocolate Chips: Gently fold in the squeezed zucchini, diced mango, and white chocolate chips (if using). Make sure everything is evenly distributed throughout the batter.

Baking the Blondies:

Almost there! Baking time is crucial for achieving that perfect golden-brown color and chewy texture.

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Pour Batter into Pan: Pour the blondie batter into the prepared pan and spread it evenly.
3. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake, as this will result in dry blondies. The edges should be golden brown.
4. Cool Completely: Let the blondies cool completely in the pan before cutting into squares. This is important because the blondies will continue to set as they cool. If you try to cut them while they’re still warm, they’ll be too soft and messy.

Cutting and Serving:

The final step! Now you get to enjoy your delicious Mango Zucchini Blondies.

1. Cut into Squares: Once the blondies are completely cool, cut them into squares. You can cut them into any size you like, but I usually go for about 2-inch squares.
2. Serve and Enjoy: Serve the blondies at room temperature. They’re delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Success:

• Don’t skip squeezing the zucchini! This is the most important step for preventing soggy blondies.
• Use fresh, ripe mango. The flavor will be much better than using frozen mango.
• Don’t overmix the batter. Overmixing can result in tough blondies.
• Don’t overbake the blondies. Overbaking can result in dry blondies.
• Let the blondies cool completely before cutting. This will make them easier to cut and prevent them from falling apart.

Variations:

• Add nuts: Feel free to add ½ cup of chopped nuts, such as macadamia nuts or pecans, to the batter.
• Use different chocolate chips: Instead of white chocolate chips, you can use milk chocolate chips, dark chocolate chips, or even butterscotch chips.
• Add a glaze: Drizzle the cooled blondies with a simple glaze made from powdered sugar and milk.
• Make them gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.

Storage:

Store the blondies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To freeze, wrap the blondies individually in plastic wrap and then place them in a freezer-safe bag or container.

Why this recipe works:

This recipe is a winner because it perfectly balances the sweetness of the mango with the subtle flavor of the zucchini. The brown sugar adds a chewy texture, while the white chocolate chips provide a creamy sweetness. The cinnamon and nutmeg add a warm, comforting spice. And most importantly, squeezing the zucchini ensures that the blondies are perfectly moist and not soggy. It’s a unique and delicious twist on the classic blondie!

Conclusion:

So, there you have it! These Mango Zucchini Blondies are more than just a dessert; they’re a delightful experience waiting to happen. I truly believe this recipe is a must-try for anyone looking to add a little sunshine and unexpected goodness to their baking repertoire. The combination of sweet mango, subtly hidden zucchini, and that chewy blondie texture is simply irresistible. It’s a crowd-pleaser, a conversation starter, and a guaranteed mood booster all rolled into one delicious treat. But why is this recipe a must-try, you ask? Well, beyond the incredible flavor profile, it’s also surprisingly easy to make. You don’t need to be a seasoned baker to whip up a batch of these beauties. The ingredients are readily available, and the instructions are straightforward. Plus, you get the added bonus of sneaking in some extra veggies without anyone even noticing! It’s a win-win situation, really. And the best part? The versatility! While these Mango Zucchini Blondies are fantastic on their own, there are so many ways to elevate them even further. For a simple yet elegant touch, try dusting them with powdered sugar just before serving. The delicate sweetness complements the blondies perfectly. Or, if you’re feeling a bit more adventurous, a scoop of vanilla ice cream or a dollop of whipped cream takes them to the next level. Imagine warm blondies with cold ice cream melting on top – pure bliss! Looking for more variations? Consider adding a handful of chopped macadamia nuts or shredded coconut to the batter for extra texture and flavor. A sprinkle of cinnamon or nutmeg can also add a warm, comforting touch. And for the chocolate lovers out there, a drizzle of melted white chocolate or dark chocolate would be absolutely divine. You could even swirl in a bit of mango jam for an extra burst of mango flavor. The possibilities are endless! These blondies are perfect for so many occasions. They’re a great treat to bring to a potluck, a picnic, or a bake sale. They’re also a wonderful way to brighten someone’s day or simply indulge in a little self-care. I often bake a batch on the weekend to enjoy throughout the week with my morning coffee or as an afternoon pick-me-up. They’re also a fantastic way to use up any extra zucchini you might have from your garden. Don’t be intimidated by the zucchini! It adds moisture and a subtle sweetness without overpowering the mango flavor. Trust me, you won’t even know it’s there (unless you’re the one who put it in, of course!). So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake some seriously delicious Mango Zucchini Blondies. I promise you won’t regret it. I’m so excited for you to try this recipe and experience the magic for yourself. Once you do, I would absolutely love to hear about your experience! Did you make any variations? What did you think of the flavor combination? Did you share them with friends and family? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and I can’t wait to see your creations! Happy baking! Let me know if you think this Mango Zucchini Blondies recipe is a keeper! Print