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