Zucchini blondies with penuche fudge frosting are moist and tender zucchini bars with an old time penuche fudge frosting, Watch out ~ they’re irresistible!
got zucchini? I suggest zucchini blondies!
In between all your zoodles and ratatouilles, I highly recommend whipping up a batch (or two) of these divine zucchini blondies. They can be your little secret ~ the combination of the tender blondie and the creamy melt in your mouth fudge is a winner. 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…
penuche frosting…explain please!
What’s penuche? (Pronounced pa–nuchi.) 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.)
You might be tempted to think of of zucchini blondies as being almost healthy, I mean, there’s a green veggie involved, right? But let me set you straight….this is some serious dessert. That frosting sets up to a penuche fudge-like consistency and is quite rich.
zucchini blondie tips and tricks
Bars and blondies are some of the easiest desserts to make, but there are a few things to keep in mind for perfect results.
look for small zucchini for baking
- I like to use the small ones for shredding because you get more color and flavor that way. They have less seeds and less moisture than ginormous specimens.
do you peel zucchini for blondies?
- Heck no, the peel adds nutrition and color.
should I squeeze the moisture out of my zucchini?
- No, not for this recipe, it accounts for the moisture in the veg.
what’s the best way to store zucchini blondies?
- They can be stored loosely covered on the counter, but in warm weather they taste great chilled. Your choice.
what you’re saying about these zucchini blondies
“You’ve done it again, Sue! My husband and I are head over heels for these bars!”
Candace
“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
“Best use of zucchini…ever! These are absolutely delicious.”
Kyra
what else we do with zucchini
Zucchini Blondies with Penuche Fudge Frosting
Equipment
- 9×9 baking pan
Ingredients
- 1/2 cup 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 unsalted butter
- 1/2 cup packed brown sugar
- 2 Tbsp cream or whole milk
- 1 1/2 cups confectioner's sugar, sifted
Instructions
- Preheat oven to 350F. Grease a 9×9 baking pan. I line mine with parchment with long ends so I can lift it out later for neater cutting, but that's optional.
- 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 your prepared pan. 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.
- Let the frosting set up, then cut the blondies and enjoy!
Nutrition
I’m not a straight up zucchini fan either, so this is the perfect way to get some, I think 🙂 Love the penuche frosting!!
Hi Sue, had to look up what a penuche frosting was, sounds delicious, I love zucchini in baked goodies they are always so moist.
Super!!! Made these before work,the guys loved them. I’m old hand at the frosting tho. My granny made penuche all the time when we were growing up. She made an old country jam cake that was outrageous everyone of us grandkids requested it for our birthday she put the penuche frosting on it. We fought over the drippings in the center of the bundt cake and always wanted the spoon and pan from the frosting. Thank you for the beautiful memory and of course for another winner!!!!
I spied the green..I love it~
!! It’s hard to get the green to come through! Thanks Monique 🙂
I just ran across your site TODAY and the bars looked so delish, that I made them. YUMMY? Thank you
I’m so glad you found me Sandi — welcome in!
These look so delicious, and elegant as well. And I think the frosting would be wonderful all by itself! 🙂
This must have terrific flavor and the color is beautiful! It looks wonderfully delicious! I love that you can see the little pieces of veggies so yes – this must be healthy! I tried to make penuche fudge one time and it was a total failure! You rocked this – sharing and pinning!
And this is how one eats a blondie and counts it as health food 🙂 Pinned to try this weekend!
These zucchini bars look amazingly delicious with penuche frosting!
You’ve done it again. Only this time you’ve got me ready to climb over the fence and steal some zucchini from the neighbor since they haven’t offered me any. These look seriously delicious! And man, I’ve lived all these years and never knew how to pronounce penuche correctly!! Till now, thanks! 🙂
Haha, thanks Chris…my husband says his grandmother was always talking about penuche!