Print
Ingredients
Scale
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (186g) all purpose flour
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- 2 cups peeled and diced zucchini
- 1 tablespoon (14g) unsalted butter
- 1 tablespoon (12g) granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup (113g) unsalted butter, softened
- ½ cup (50g) granulated sugar
- 1 cup (124g) all purpose flour
- ½ teaspoon cinnamon
- ½ cup (40g) quick cook oats
- ¼ teaspoon salt
Instructions
- Line a 9×9” pan with foil and spray with cooking spray. Preheat the oven to 350°F.
- Mix the crust ingredients slowly in a stand mixer or large bowl. The mixture should be crumbly. Press the crust into the prepared pan and bake for 15 minutes.
- For the filling, melt butter in a frying pan and add zucchini, sugar, and cinnamon. Cook until the zucchini is just translucent, about 4-5 minutes. Drain and set aside until the crust is ready.
- Cream butter and sugar in a bowl, then mix in flour, oats, and salt to create a topping mixture that should be crumbly.
- Once the crust is baked, drain the zucchini again. Top the hot crust with zucchini and then sprinkle the topping evenly. Bake for an additional 25-30 minutes until golden brown on top.
- Allow to cool completely in the pan before slicing into bars. Serve with caramel sauce or ice cream, if desired.
- Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.
Notes
Ensure to drain the zucchini well to avoid excess moisture in the bars.
These bars can be served chilled or warmed up for a delightful treat.
Top with whipped cream or ice cream for an added dessert experience.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg