Recipe by vhill
"A wonderful and creative way to use up all surplus zucchinis!"
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very soft butter
1 1/2 cups
YUM!!!!!!! So fluffy and creamy. Tastes very "refreshing" because of the zucchini. Definitely a keeper
I was really concerned when I poured the zucchini puree on top of the crust. It was almost as thin as water. I put it in the oven, carefully and it firmed up quite a bit. A couple of changes I think I'd make to the recipe next time - a little more flour in the filling. For me, the filling is still a bit too loose. I'd also reduce the sugar as it seems very sweet to me, The crust was delicious as it was,, Update - I stuck these back in the oven and baked them some more.. maybe another 30 minutes. The sugar turned more caramalized and the bars firmed up and browned. I like them MUCH better this way! So if you make these and don't like them, bake them more and you might be surprised
This recipe was amazing. My daughter said no way she wouldn't eat it knowing there was zucchini in it. I gave her a taste and she loved it. I made it just as is, no changes.
Wonder and reminicent of cheesecake!
I added lemon juice and lemon peel- made for a nice twist! I had to bake longer as well, however.
Smells delicious while it's baking but tastes horrible!
Great recipe. I also cooked this for about 20-30 mins more than the original recipe calls for, bars firmed up better. I also didn't have 2 tsp of Vanilla Extract (oops) so I used just 1 tsp and it tastes great. Great way to get rid of these zucchini! :)
Good flavor and texture. No zucchini shreds to disguise from the kids!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Creme Bars
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 115
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