Start with the blondies. Beat the butter and brown sugar sugar together for a couple of minutes until well blended and the color lightens a bit. Work out any sugar lumps.
Beat in the egg, vanilla, salt, and cinnamon. Fold in the flour, and then the zucchini and nuts. Mix just until well blended, don't over-mix.
Turn the batter into a greased 9x9 square baking pan. I line mine with parchment with long ends so I can lift it out later for neater cutting, but that's optional. Smooth it out so the surface is flat.
Bake for about 30 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake these.
Let cool a bit on a rack while you make the frosting. I like to frost these bars when they are still a little bit warm.
Melt the butter in a saucepan and add the sugar and cream. Bring the mixture up to a boil, whisking continuously.
When it comes to a boil, take it off the heat and whisk in the sugar until you have a thick frosting. It will set up quickly, so pour it over the blondies and smooth out with an offset spatula before it hardens.
Cut the blondies and enjoy!
https://theviewfromgreatisland.com/zucchini-blondies-with-penuche-fudge-frosting/ August 6, 2015