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Zucchini Blondies with Penuche Fudge Frosting Recipe

Zucchini Blondies with Penuche Fudge Frosting

Tender brown-sugar zucchini blondies are baked in a 13-by-9-inch pan and finished with a smooth penuche fudge frosting. The recipe makes about 24 dessert bars.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Blondies
  • 1/2 cup (113 g) Butter, softened
  • 1 cup (about 213 g) Packed light brown sugar
  • 1 large Large egg, preferably room temperature
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups (about 190 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup, about 1 small zucchini Finely shredded zucchini
Penuche Fudge Frosting
  • 1/2 cup (113 g) Butter, cut into pieces
  • 1 cup (about 213 g) Packed light brown sugar
  • 1/4 cup Milk, preferably 2%
  • 2 cups (about 240-250 g) Confectioners’ sugar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 13-by-9-inch baking pan.
  2. Beat the softened butter and packed brown sugar until blended. Add the egg and vanilla, then beat until combined.
  3. Whisk the flour, baking powder, and salt together in a separate bowl. Gradually add the dry ingredients to the butter mixture.
  4. Stir in the finely shredded zucchini just until it is evenly distributed. Spread the batter in the prepared pan.
  5. Bake for 25 to 30 minutes, until the center is set and a toothpick comes out clean or with only a few moist crumbs.
  6. Cool the blondies completely in the pan before frosting.
  7. For the frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk, bring the mixture to a boil, and cook for 1 minute while stirring.
  8. Remove the frosting mixture from the heat and let it cool to room temperature. Gradually beat in the confectioners’ sugar and vanilla until smooth, then spread it over the cooled blondies.

Notes

Use finely shredded zucchini without peeling it. If the zucchini is exceptionally watery, lightly blot or drain it, but keep enough moisture to preserve the soft texture. Cool the brown-sugar frosting mixture before adding confectioners’ sugar, and cool the blondies completely before frosting.