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Cranberry Zucchini Blondie Bars Two Ways – Angelic & Sinful

  • Author: The Kitchen Whisperer

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Ingredients

Sinful Bars

  • 1 cup light brown sugar, firmly packed
  • 5 tablespoon melted butter, unsalted
  • 2 1/2 teaspoon vanilla bean paste (or extract)
  • 1 large egg, room temperature and lightly beaten
  • 1 1/2 cups AP flour, sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini, drained of all liquid *measure the zucchini after it’s squeezed of liquid
  • 1 1/2 cups fresh or dried cranberries
  • 1 cup white chocolate chips

Angelic Bars

  • 1/2 cup Splenda Brown Sugar
  • 5 tablespoon melted coconut oil
  • 2 1/2 teaspoon vanilla bean paste (or extract)
  • 3 tablespoon egg whites
  • 1 1/2 cups AP flour, sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini, drained of all liquid *measure the zucchini after it’s squeezed of liquid
  • 1 1/2 cups fresh or dried cranberries

Sinful Buttercream

  • 1 cup unsalted butter, softened but not melted
  • 34 cups confectioners’ sugar, sifted (you MUST sift this!)
  • 1/4 teaspoon regular salt
  • 1 tablespoon vanilla bean paste (or 1 vanilla bean, seeded)
  • 24 tablespoon whole milk

Angelic Buttercream

  • Hahahaha yeah no buttercream for you 🙂

Instructions

  1. Preheat the oven to 350F, rack in the middle.
  2. Line an 8×8” baking pan with foil leaving a 1” overhang; lightly spray the bottom.
  3. In a bowl, whisk together the flour, powder, soda and salt – set aside.
  4. In a large bowl stir together the butter and brown sugar until combined. Mix in the egg and vanilla stirring just until incorporated. Or if you’re making the Angelic version, stir together the coconut oil and splenda. Mix in the egg whites and vanilla.
  5. Stir in the zucchini and gently mix.
  6. Add in the dry ingredients and with a mixing spoon, mix just until combined.
  7. Add in the cranberries & white chocolate chips (sinful version only) and gently fold in.
  8. Scrape the batter into the prepared pan and spread evenly.
  9. Bake for 27-32 minutes or until an inserted cake tester comes out with just a few crumbs. Do not overbake.
  10. Remove the pan from the oven and place on a cooling rack. Allow to cool completely in the pan.
  11. While the bars are cooling make the buttercream.
  12. In a stand mixer fitted with the paddle attachment, beat butter for 5 minutes on medium until light in color.
  13. Shut the mixer off and add 3 cups of confectioners’ sugar.
  14. Turn your mixer on to the lowest speed (trust me, if you don’t, you’ll end up with a face full of sugar and dust!)
  15. Mix until the sugar has been fully incorporated with the butter.
  16. Increase the speed to medium and add vanilla, salt, and 2 tablespoon of milk.
  17. Beat for 3 minutes until light and fluffy.
  18. If your frosting needs a stiffer consistency, add the rest of the sugar.
  19. Grabbing the foil overhang, lift the bars out of the pan and place on the counter.
  20. Gently pull back the foil from the sides.
  21. Cut the bars into 16 pieces and spread buttercream on each individual piece. Again the buttercream is only for the Sinful version.
  22. Store in an air tight container.

Nutrition

  • Serving Size: 1 bar, 16 servings
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