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Mango Zucchini Blondies: A Delicious & Healthy Dessert Recipe

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Chewy blondies with fresh mango, zucchini, and white chocolate chips. A unique twist on a classic!

Ingredients

Scale
  • 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!)

Instructions

  1. Prepare Zucchini: Wash and shred zucchini. Squeeze out excess moisture using a clean kitchen towel or cheesecloth. Discard the liquid.
  2. Dice Mango: Peel and dice mango into small, even pieces (about ¼ inch).
  3. Melt Butter: Melt butter in a microwave-safe bowl or saucepan. Let it cool slightly.
  4. Combine Butter and Sugar: In a large mixing bowl, whisk together melted butter and brown sugar until smooth and creamy.
  5. Add Eggs and Extracts: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond extract (if using).
  6. Whisk Dry Ingredients: In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  7. Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined. Be careful not to overmix.
  8. Fold in Zucchini, Mango, and White Chocolate Chips: Gently fold in squeezed zucchini, diced mango, and white chocolate chips (if using).
  9. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
  10. Pour Batter into Pan: Pour batter into the prepared pan and spread evenly.
  11. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  12. Cool Completely: Let the blondies cool completely in the pan before cutting into squares.
  13. Cut into Squares: Cut the cooled blondies into squares.
  14. Serve and Enjoy: Serve at room temperature.

Notes

  • 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 ½ cup of chopped nuts, use different chocolate chips, drizzle with a glaze, or make them gluten-free.
  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Find it online: https://mmmflavors.com/mango-zucchini-blondies/