Zucchini Crumble Bars

Zucchini Crumble Bars | Pinky's Pantry
I make these bars a lot during zucchini season. The zucchini is like a “surprise ingredient” that fools everybody. They all think it’s apple and don’t believe me when I tell them it’s zucchini. These bars are delicious, and best of all, are so easy to make. My family loves to eat them warm with a scoop of ice cream. Give them a try and see if they don’t surprise you, too.
Zucchini Crumble Bars | Pinky's Pantry

ZUCCHINI CRUMBLE BARS

For the Filling:

  • 8-10 cups zucchini, peeled, seeded and chopped (about 4-5 lbs.)
  • ½ cup fresh lemon juice
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 2 tbsp. cornstarch dissolved in 2-3 tbsp. cold water (this is called a slurry)
  1. In a large saucepan over medium heat, cook zucchini, lemon juice, sugar, vanilla, cinnamon, and nutmeg, stirring occasionally until zucchini is crisp-tender, about 15-20 minutes.
  2. While stirring constantly, pour in slurry (cornstarch water mixture). It is important to keep stirring as the slurry will thicken the mixture very quickly.
  3. Continue to cook and stir, 1-2 minutes more, until mixture is thick and glossy.
  4. Remove from heat and set aside.

For the Crust:

  • 4 cups flour
  • 2 cups sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 2 cups cold butter, cut in cubes
  1. Preheat oven to 375ºF. Grease a 9×13-inch baking pan.
  2. Combine flour, sugar, cinnamon, and salt in a large bowl.
  3. Cut in butter until the mixture resembles coarse crumbs.
  4. Set aside about 3 cups of the crust mixture for topping.
  5. Press remaining crust mixture into bottom of prepared baking pan.
  6. Pour zucchini mixture over crust, spreading evenly to edges.
  7. Crumble remaining crust mixture over zucchini mixture.
  8. Bake for 35-40 minutes or until top crust is golden brown.
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