Zucchini Creme Bars Recipe - Allrecipes.com
Zucchini Creme Bars Recipe
  • READY IN hrs

Zucchini Creme Bars

Recipe by  

"A wonderful and creative way to use up all surplus zucchinis!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings
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  • PREP

    25 mins
  • COOK

    50 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. Bring a pot of water to a boil over medium heat, and cook the zucchini until tender, about 5 minutes. Drain the zucchini in a colander set in the sink, and set aside to cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. Combine 1 cup of flour, 1/2 cup of sugar, and 1/2 cup of very soft butter in a bowl until crumbly and well combined. Press the mixture into the bottom of the prepared baking dish.
  4. Measure out 3 cups of cooked zucchini, and place into a blender. Pour in the evaporated milk and eggs, and add 1 1/2 cups of sugar, 1/4 cup of flour, 1 tablespoon of butter, and the vanilla extract to the zucchini. Pulse the blender several times to combine the ingredients, and then blend until the filling mixture is pureed, about 1 minute. Pour the mixture over the crust. Combine 1 tablespoon of sugar with the cinnamon in a small bowl, and sprinkle over the filling.
  5. Bake in the preheated oven until the middle of the dessert is set, about 45 minutes. Let cool, and chill in refrigerator before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2010

YUM!!!!!!! So fluffy and creamy. Tastes very "refreshing" because of the zucchini. Definitely a keeper

 
Most Helpful Critical Review
Jan 15, 2012

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

 

12 Ratings

Sep 10, 2010

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.

 
Sep 12, 2011

Wonder and reminicent of cheesecake!

 
Aug 17, 2014

I added lemon juice and lemon peel- made for a nice twist! I had to bake longer as well, however.

 
Aug 05, 2014

Smells delicious while it's baking but tastes horrible!

 
Jul 27, 2014

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! :)

 
Sep 15, 2013

Good flavor and texture. No zucchini shreds to disguise from the kids!

 

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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