Zucchini Blondies with Penuche Fudge Frosting

Decadent Zucchini Blondies with caramel frosting

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!

Moist and decadent zucchini blondies

Got zucchini?

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…

dense and decadent zucchini blondies with caramel frosting

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.

zucchini blondies with a rich fudge-like frosting

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.

Decadent Zucchini Blondies with caramel frosting

The combination of the tender blondie and the creamy melt in your mouth fudge is a winner.

Zucchini Blondies frosted with Penuche Fudge

“There are so many recipes out there, I rarely make one twice, but I’m holding on to this one for zucchini season every year.” ~ Erin

Decadent zucchini blondies with a blonde fudge frosting
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3.4 from 86 votes

Zucchini Blondies with Penuche Fudge Frosting

Zucchini Blondies with Penuche Fudge Frosting ~ these moist and tender zucchini blondies are decadent and delicious with an old time penuche fudge frosting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Yield 9 blondies
Author Sue Moran

Ingredients

  • 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

penuche frosting

  • 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

Instructions

  • 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!
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

Zucchini Blondies with Penuche Fudge Frosting ~ these moist and tender zucchini blondies are decadent and delicious with an old time penuche fudge frosting. #dessert #fudge #penuche #blondies #bars #zucchini #fall #easy #recipe #cake #caramel

 

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34 Comments

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    Please rate this recipe!




  • Reply
    Connie
    August 30, 2020 at 4:27 pm

    Can you make this in a 9×13 if you double the recipe?

    • Reply
      Sue
      August 31, 2020 at 4:46 am

      I think that should work.

  • Reply
    Kyra Mac
    August 23, 2020 at 2:43 pm

    5 stars
    Best use of zucchini…ever! These are absolutely delicious.

  • Reply
    Erin
    August 9, 2020 at 7:02 am

    5 stars
    I thought these were great! The only modifications I made were to use half whole wheat flour and half white flour, and to brown the butter for the dough. There are so many recipes out there, I rarely make one twice, but I’m holding on to this one for zucchini season every year.

  • Reply
    Patti
    July 28, 2020 at 8:31 pm

    I noticed that there is no leavening added to these bars. Is that correct?

    • Reply
      Sue
      July 29, 2020 at 4:48 am

      That’s correct Patti.

  • Reply
    Alice
    July 17, 2016 at 11:39 am

    I just made the Zucchini Blondies with Penuche Fudge Frosting after seeing the post on my FB feed. They turned out flat as a pancake. I used a 9×9 stone pan to cook them. Any suggestions why they are flat and didn’t puff up at all?

    • Reply
      Sue
      July 17, 2016 at 11:41 am

      I don’t know if you can tell from the photos, Alice, but they’re quite thin and moist. I think of blondies as being sort of dense, and they don’t rise like a cake would.

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