Zucchini Blondies with Penuche Fudge Frosting ~ these moist and tender zucchini blondies are decadent and delicious with an old time penuche fudge frosting, but watch out ~ they’re irresistible!
In between all your zoodles and ratatouilles, I highly recommend whipping up a batch (or two) of these divine Zucchini Blondies with Penuche Fudge Frosting. These can be your little secret — when your neighbors are trying to foist off their glut of backyard zucchini, you can just politely take it all in…as if you’re doing them a big favor…
You might be tempted to think of these little squares as being almost healthy, I mean, there’s a green veggie involved… but let me set you straight….these are serious desserts. That frosting sets up to a penuche fudge-like consistency and is quite rich. What’s penuche? (pronounced panucci) It’s an old-timey New England style vanilla candy, made with brown sugar and milk or cream, it’s like a blonde fudge. Ask your grandmother.
I love all vegetables, but I have to say that zucchini isn’t one of my favorites, it’s a little bland, and watery when it’s cooked. I think the best use of it is in cakes and breads. I like to use the small ones for shredding because you get more color and flavor that way.
Do you peel zucchini for blondies?
- Heck no, the peel adds nutrition and color.
The combination of the tender blondie and the creamy melt in your mouth fudge is a winner.
Zucchini Blondies with Penuche Fudge Frosting ~ these moist and tender zucchini blondies are decadent and delicious with an old time penuche fudge frosting.
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup all purpose flour
- 1/2 cup shredded zucchini, packed
- 1/2 cup chopped nuts (I used walnuts and pecans)
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup packed brown sugar
- 2 Tbsp cream, or milk
- 1 1/2 cups powdered (confectioner's) sugar, sifted
- Set oven to 350F
- 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!