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
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)
- 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.
- While stirring constantly, pour in slurry (cornstarch water mixture). It is important to keep stirring as the slurry will thicken the mixture very quickly.
- Continue to cook and stir, 1-2 minutes more, until mixture is thick and glossy.
- 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
- Preheat oven to 375ºF. Grease a 9×13-inch baking pan.
- Combine flour, sugar, cinnamon, and salt in a large bowl.
- Cut in butter until the mixture resembles coarse crumbs.
- Set aside about 3 cups of the crust mixture for topping.
- Press remaining crust mixture into bottom of prepared baking pan.
- Pour zucchini mixture over crust, spreading evenly to edges.
- Crumble remaining crust mixture over zucchini mixture.
- Bake for 35-40 minutes or until top crust is golden brown.
Pinky's Pantry 