Delicious, tender, moist zucchini blondies with spelt flour and a crunchy cinnamon sugar lid.
You guys, my baby is starting daycare this week and I’m feeling all the feels.
We are so, so lucky to live in a part of the world with an emphasis on supporting young families, so we’ve enjoyed lengthy parental leaves, first me for 12 months, and then Paul for five months. What a gift to have been able to spend the first year and a half of our sweet boy’s life soaking up this time together.
But it’s time now for this next stage to begin, and I know that once we all adjust, our little fella is going to have a great time. We’ve got a high energy monkey on our hands, so I know he’s more than ready for the activities and engagement he’ll get at daycare. Much more than he’ll get at home with his boring old mom and dad.
We have spoken only English to him at home and we’re sending him to a Swedish daycare, so that’s another layer of anxiety about this situation, but every parent we’ve spoken to in the same situation has assured us that it’s going to be fine. Soon enough we’ll have a budding bilingual on our hands.
We’re I sending him to school back home in Canada, I’d likely be busy packing his lunches for the week, tucking in little treats here and there. But we’re sending him to school in Sweden where there is an in-house chef who prepares organic food and bakes fresh bread each day. Though I feel a bit of a pang about that, honestly, it’s fantastic and one less thing for me to worry about.
These zucchini blondies, though, they’d make for a great lunch box treat.
At this time of year zucchinis are in abundance, and if neglected, they often grow to gargantuan proportions. It always makes me happy to find a ridiculously huge zucchini, and even if they’re too tough for a salad or stir-fry, they’re always great in baked goods. I made these zucchini fritters last night, and was reminded of how good they are. There is this chocolate and quinoa zucchini loaf, an oldie but a goodie, or, these deeply dark chocolate and olive oil zucchini cupcakes. If you’ve got a more tender zucchini on your hands you can zing up some zucchini noodles for these warm zucchini noodles with burst cherry tomatoes and halloumi, which may just be my favourite single lady dinner of all time. Or for something fun; baked zucchini fries.
On to these zucchini blondies: how about we whip up a batch? Butter and brown sugar come together for a deliciously caramelly flavour, and just a hint of cinnamon elevates the situation. I’ve used a combination of spelt and all-purpose flours, which give a tender but robust crumb. And a dusting of cinnamon sugar over the top bakes up into a gloriously crackly and crunchy lid which you’ll love breaking through with your fork. These didn’t last long in our home.
A last note – please remember that adding zucchini does not transform these blondies into a health food. Nor does the spelt flour; they’re still fairly laden with sugar and butter and all that good stuff. What I’m saying is, enjoy the heck out of these, they’re a treat. But slice ’em up into small-ish squares.
For the full recipe hop on over to Oh My Veggies.
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