Cranberry Zucchini Blondie Bars Two Ways – Angelic & Sinful

If you want a super moist, seriously delicious dessert you can make healthy orrrrr not so healthy then these Cranberry Zucchini Blondie Bars are for you! Just a few simple tweaks and you can go from angelic to sinful.

Okay so I have to tell you about this recipe or more so the response I got on Facebook when I asked if I should post this recipe now.  You see I posed the question on Facebook if I should post this recipe now or not. You see with it being the first week in January everyone and their mother is trying to live up to their New Years resolutions of being on a diet, eating healthier and going to the gym.  Now I’m all for that but not because of a resolution because let’s face it only about 8% of those that make these resolutions actually stick with it. Instead make it a lifestyle change.   Anyway this recipe is one that you can make 2 ways – healthy and one that won’t weigh on your conscious or make you feel guilty (which is something I have issues with.  Everything in moderation people and exercise but I digress).  The other way is full on sinful – we’re talking butter, chocolate and hello… BUTTERCREAM!!!

Anyway so I posed this question – should I post it now or should I post like a salad or lettuce wrap but everyone gave a resounding “Post it Lor!”.  However one person, dear Ms. Maggie…. oh dear Maggie, well she literally made me belly laugh out loud.  Her initial response was “o m g….post it or i will hurt you..jk”  When I read that I lost it because even though we’ve never met she’s been a part of the TKW Family for a while now and her posts always make me smile and giggle.  Through our chats and posts you get to know folks which one of the things I LOVE about social media and here.  You become friends, family and build bonds.

What’s awesome and what I feel makes me so truly blessed is that I not only have that bond with Maggie but everyone in the TKW Family.  If you haven’t stopped by the Facebook page, definitely stop by and say hi!  Everyone is so warm and welcoming!  Now before Ms. Maggie puts a hit out on me, let’s get to this dessert *wink*.

This recipe is one that honestly you can make either way. You can’t go wrong as both ways rock!  Just one has a bit more decadence to it via the buttercream and chocolate. Now if you cheated and scrolled down the Angelic Buttercream you probably (hopefully) chuckled first and then smiled.  Yeah you’ll see there is no Angelic buttercream.  I’ve seen “skinny buttercream” frostings but they still have sugars and butter in it.  I did see one that had egg whites and boiled corn syrup to make an almost meringue but then you have the whole health issue of corn syrup.

If you really want a ‘frosting’ (though honestly you really don’t need it) just make a light glaze of powdered sugar and cream. Again, everything in moderation.

Where I live right now zucchini is not in season because it’s 15F out and snowing however cranberries are abundant in the store.  However the beauty of zucchini you can get all year round here (just shipped in from other warmer states). Cranberries – sadly are just a seasonal thing – at least fresh cranberries that is. What I do is buy about 10-15 pounds of fresh cranberries and freeze them for the summer months.

OMG so when I was little my Mom bought a ton of cranberries. I was that kid that LOVED fruit.  So when she had them on the counter for a sweet bread she was making I asked her what they were.  When she told me it was a fruit I got so excited that I grabbed a handful and chucked them in my mouth.  Yeah you know where this is going… Before she could tell me nooooo I bit down.  So have you ever bit down on a fresh cranberry???  No? Yeah, don’t.  They are sooooooooooooooooooooooooooooooooooo bitter and tart.  Like we’re talking so tart that you get that twinge of pain in your jaw socket, your head tilts to one side, you squinch up your eyes so tight and that you think you’re gonna die.  Yeah I made that face however since I was little I spit them out.  My Mom sat there trying to wipe out my mouth while laughing so hard she had to sit down, cross her legs and start rocking back and forth as to not wet her pants.

…fyi I did re-try them a few years ago and yep, pretty much the same reaction but with a few cuss words.  Don’t try this.

For this recipe my blondie recipe is pretty straight forward.  I took my Halloween Candy Blondie bars and tweaked that one for this recipe. What I love about this recipe is honestly how tender and moist they are.  The zucchini lends so much moisture to the recipe – thus the need for not massive amounts of butter (or coconut oil). The cranberries balance out the sugar from the brown sugar or splenda.  Next time I make these I’m definitely adding some roasted nuts – I’m thinking macadamia or pecans however honestly any nuts will work in this.  Also if you really want to kick up the health factor on these, add some shredded carrots.

So here’s a little secret – if you swap out the zucchini for shredded carrots and coconut (and optional raisins) for the cranberries you can make carrot cake blondies.  Wha????? That’s just sorcery there…I know!

It’s funny as I’d like to tell you that Mr. Fantabulous loved this dish but I’d be lying…sorta. You see he LOVED it when he was eating his 3rd piece but when he asked what was in it and I told him the ingredients (leaving the zucchini til last and whispering it) then he no longer liked it. Oh no, he finished the rest of his 3rd piece but refused to eat anymore after that.  Yeah I know… men!  LOL

Now me, I loved this dish.  This is definitely a “Lori” dessert.  This is that dessert I’d make for me when I want something sweet and yes when I’m eating healthy.  The buttercream I can live without as it’s sweet and moist without it however it’s nice to have on hand … just in case. I mean a girl needs to be prepared at all times, right?

Oh speaking of buttercream so get this.  After I tell Mr. Fantabulous that there is zucchini in this and he refused to eat it he found the bowl of buttercream I had leftover in the fridge.  A few days after I made this I was going to make something else and was stoked that I could use up the rest of that buttercream.

….or so I thought.  SOMEONE (as she points towards Mr. Fantabulous) found it and ate the ENTIRE bowl of it leaving me an empty bowl.  Next time I should have tell him that the buttercream is made out of zucchini too!  Such a brat!

And with that, let me post this so Ms. Maggie doesn’t hurt me *wink*  Love you girlie!

Cranberry Zucchini Blondie Bars Two Ways – Angelic & Sinful

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3.5 from 4 reviews

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• Author: The Kitchen Whisperer

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
• 3–4 cups confectioners’ sugar, sifted (you MUST sift this!)
• 1/4 teaspoon regular salt
• 1 tablespoon vanilla bean paste (or 1 vanilla bean, seeded)
• 2–4 tablespoon whole milk

Angelic Buttercream

• Hahahaha yeah no buttercream for you 🙂

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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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