Description
Zucchini Blondies with Penuche Fudge Frosting are soft, moist brown sugar blondies made with fresh shredded zucchini, warm cinnamon, vanilla, and chopped nuts, then finished with a rich old-fashioned brown sugar penuche frosting.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup shredded zucchini, packed
- 1/2 cup chopped walnuts, pecans, or a combination
- 1/4 cup unsalted butter, for the frosting
- 1/2 cup brown sugar, for the frosting
- 2 tablespoons heavy cream
- 1 1/2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan and, if desired, line it with parchment paper with overhanging edges for easy removal.
- Beat the melted butter and brown sugar together for about 2 minutes, until thoroughly blended and slightly lighter in color. Break up any lumps in the brown sugar.
- Beat in the egg, vanilla extract, salt, and cinnamon until smooth and evenly combined.
- Fold in the all-purpose flour just until incorporated.
- Add the shredded zucchini and chopped nuts, folding gently until evenly distributed. Do not overmix.
- Spread the batter evenly in the prepared pan and smooth the surface.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out without wet batter attached. Avoid overbaking.
- Place the pan on a wire rack and allow the blondies to cool slightly while preparing the frosting.
- For the penuche frosting, melt the butter in a saucepan. Add the brown sugar and heavy cream and bring the mixture to a boil while whisking continuously.
- As soon as the mixture reaches a boil, remove it from the heat and whisk in the confectioners’ sugar until smooth and thick.
- Immediately pour the warm penuche frosting over the slightly warm blondies and spread it evenly with an offset spatula before it begins to set.
- Allow the frosting to cool and firm completely, then slice the blondies and serve.
Notes
- Use small or medium zucchini when possible because they tend to contain fewer large seeds and less excess water.
- Do not peel the zucchini; the tender skin adds color and blends easily into the blondies.
- Do not squeeze the shredded zucchini dry because its natural moisture helps keep the blondies soft and tender.
- Mix the batter only until combined after adding the flour to avoid tough blondies.
- Do not overbake. Remove the blondies when a toothpick comes out without wet batter attached.
- Penuche frosting sets quickly, so have the blondies and spatula ready before finishing the frosting.
- Store the blondies loosely covered at room temperature in a cool kitchen or refrigerate them during warm weather.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 351 kcal
- Sugar: 42 g
- Sodium: 65 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 49 mg