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    You are in: Home / Recipes / Zucchini Bars Recipe
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    Zucchini Bars

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Karen Shields's Note:

    you won't believe it isn't apple filling! A great new way to use those giant zucchini in the garden.

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    Units: US | Metric


    1. 1
      Cook zucchini in lemon juice until tender, use often.
    2. 2
      Add 1 cup sugar, nutmeg and 1 teaspoon cinnamon and vanilla and let simmer for two minutes.
    3. 3
      While zucchini cooks, combine the flour, 2 cups sugar, salt and margarine in a large bowl and mix well.
    4. 4
      Add 1/2 cup of the crumb mixture to the zucchini to thicken, stir well, turn off the heat after thick.
    5. 5
      Pat 1/2 of the remaining crumb mixture into a greased 9x13-inch pan.
    6. 6
      Bake at 375°Fs for 10 minutes.
    7. 7
      Spread zucchini evenly over the crust.
    8. 8
      Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini.
    9. 9
      Bake at 375°F for 30-40 minutes, until bubbling around the crust.
    10. 10
      Let cool before cutting into bars. Can be warmed up in microwave and top with ice cream.

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    Ratings & Reviews:

    • on September 20, 2011


      This was really tasty, though I did not make it as a "cookie." I made it as a crisp, minus the bottom crust, and served it in bowls with ice cream or half & half. My husband went nuts for it, and insists that I make another batch with the one remaining giant zucchini sitting in the kitchen. :) Making it as a dessert rather than bars reduced the amount of butter, sugar and flour (and calories), as well as simplified the process. I mixed 1/2 cup margarine, 1 1/3 cups flour and 1 cup sugar w/ a pastry cutter for the topping, added 1/2 cup to thicken the zucchini mixture as directed, and then added about 1/2 cup chopped walnuts along w/ the cinnamon to the portion remaining. I cooked the zucchini as directed (used about 9 cups, cooked in 1 cup lemon juice), except subbed 1/2 cup Splenda for half of the sugar. When thickened, I poured it into a 9 x 13 pan sprayed w/ Pam, added the topping, sprinkled it w/ more nutmeg, and baked @ 350 for an hour. Really tasty, and seemed to be better still the next day. Thanks for a great way to use those garden giants!!! lol

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    • on February 25, 2009


      Ummm good!!!!!!!!!!!!!!!! Made up a few batches and canned the filling and put flour mixture in freezer. Has been an easy and delicious dessert for when I need a dessert in a hurry. We enjoyed this recipe so much during the summer, decided to make it up for winter use also.

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    • on July 27, 2007


      It doesn't taste like apples, but it also doesn't taste like zucchini. It is a really good dessert. Use it as a crisp and don't forget the ice cream.

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    Read All Reviews (5)


    Nutritional Facts for Zucchini Bars

    Serving Size: 1 (106 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 263.6
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 118.3 mg
    Total Carbohydrate 50.9 g
    Dietary Fiber 1.0 g
    Sugars 34.3 g
    Protein 2.6 g

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