Zucchini Creme Bars

Zucchini Creme Bars

10
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"A wonderful and creative way to use up all surplus zucchinis!"
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Ingredients

2 h 15 m servings 332 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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

Most helpful critical review

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 ...

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

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.

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 ...

Great recipe~ 2nd request by my family is a shew in for a winner!!!

Wonder and reminicent of cheesecake!

The flavor isn't bad, but it's definitely different. I thought it was alright but no one wanted seconds.

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 an...