Name: Zucchini Pie Bars Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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

I’ve got a treat for you today—these Zucchini Pie Bars Recipe are a total game-changer when it comes to using up that extra summer zucchini. I absolutely love how this turns out: sweet, crumbly, and just a little bit comforting like a pie, but in handy bar form that’s perfect for picnics, potlucks, or a cozy afternoon snack. When I first tried this recipe, I used to struggle with soggy fillings in my sweet bakes, but these bars manage to stay perfectly moist yet crumbly, and I can’t wait to share them with you!

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Why You’ll Love This Recipe

Easy to make: With a crumbly crust and topping using simple ingredients, this recipe is a breeze for any skill level.
Perfect use for zucchini: If you’re overwhelmed by zucchinis in your garden or grocery haul, these bars turn them into something special.
Great for any occasion: Whether it’s a casual snack or a sweet ending to dinner, these bars impress.
Loved by the whole family: My family goes crazy for this version—they beg me to make it again and again!

A slice of apple crumble dessert sits on a white plate with three distinct layers: the bottom layer is a slightly thick, pale dough with visible green apple chunks, the middle layer is a crumbly, textured brown topping, and the top layer is a smooth, round scoop of off-white vanilla ice cream. Golden caramel sauce drips down the ice cream and crumb topping, pooling slightly on the plate. The plate is placed on a white marbled surface and there is a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind these zucchini pie bars lies in the balance of buttery crust, a lightly spiced zucchini filling, and a crunchy oat topping. Each ingredient plays a key role, so I’ve got some tips to help you pick the best ones!

Unsalted butter: Softened is key here—it helps create that perfect crumbly texture for crust and topping.
All purpose flour: The base for both crust and topping; choose a good quality flour for best results.
Granulated sugar: Adds sweetness without overpowering the subtle zucchini flavor.
Salt: Just a pinch to balance the flavors.
Zucchini: Peeled and diced fresh zucchini works best—be sure to drain it well after cooking to avoid sogginess.
Ground cinnamon: Adds a warm, cozy spice that pairs wonderfully with the zucchini and oats.
Quick cook oats: For that irresistible crunchy topping—don’t swap with old-fashioned oats, as they change the texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this zucchini pie bars recipe is. You can easily tweak it depending on what you have on hand or your dietary preferences. You should definitely feel encouraged to make it your own.

Nutty twist: Sometimes I sprinkle chopped walnuts or pecans on top of the crumble before baking—it adds a lovely crunch and a nutty flavor boost.
Gluten-free: I’ve swapped all-purpose flour with a gluten-free blend and it worked wonderfully, just make sure your blend is one-to-one for best texture.
Lower sugar: You can reduce the sugar slightly in both the filling and crumble if you prefer a less sweet bar without sacrificing flavor.
Seasonal spin: Adding a handful of grated carrot or apple into the filling gives a fun seasonal variation my family really enjoys.

How to Make Zucchini Pie Bars Recipe

Step 1: Prep Your Pan and Crust

First, line a 9×9 inch pan with foil and spray it well with cooking spray—this simple trick helped me avoid the frustrating pie bar stickiness that I used to deal with. Then, prepare the crust by slowly mixing softened butter, flour, sugar, and salt (either in a stand mixer or by hand). The mixture will be crumbly, and if you’re using a hand mixer, sometimes it helps to break up the bigger butter chunks with your hands before pressing the crust evenly into the pan. Bake for 15 minutes until it’s just starting to set but not browned—this ensures a crisp base without overbaking.

Step 2: Cook the Filling

While the crust is baking, heat some butter in a frying pan over low heat. Add your peeled and diced zucchini along with sugar and cinnamon, then cook gently for about 4-5 minutes. You want the zucchini to soften but NOT become mushy – when I first made these bars, I accidentally overcooked the filling which made the crust soggy. Once the zucchini looks translucent around the edges, drain it well to remove as much liquid as possible. Let it sit until you’re ready for the next step.

Step 3: Make the Topping

While your filling cooks, big time saver—use the same bowl from the crust to whip up your topping. Cream softened butter and sugar together, then toss in flour, oats, cinnamon, and salt. Mix it slowly until crumbly but combined, just like the crust. It’s such a neat way to save on washing dishes and keeps your momentum going!

Step 4: Assemble and Bake

As soon as the crust is out of the oven, drain the zucchini again to make sure there’s no extra moisture, then carefully sprinkle the zucchini evenly on top of the hot crust. The key here is to avoid adding any juices that collected, as that sogginess is the enemy! Finally, sprinkle the oat topping over the zucchini and return to the oven for another 25-30 minutes. You’ll know it’s ready when the topping turns golden and fragrant—your kitchen will smell amazing!

Step 5: Cool and Slice

After baking, allow the zucchini pie bars to cool completely in the pan. This helps them firm up, so when you slice them into bars, they’ll hold their shape nicely instead of crumbling apart. I like to serve these with caramel sauce or a scoop of ice cream—trust me, your friends and family will be asking for seconds.

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Pro Tips for Making Zucchini Pie Bars Recipe

Drain Twice for Success: Make sure you drain the cooked zucchini filling twice; I learned this helped keep the crust from getting soggy.
Use Foil for Easy Removal: Lining the pan with foil and spraying it is a simple trick that makes getting the bars out effortless.
Softened Butter Matters: Using softened butter, not melted, gives your crumbly crust and topping the best texture.
Patience on Cooling: Don’t rush slicing—wait for the bars to cool completely to prevent crumbling.

How to Serve Zucchini Pie Bars Recipe

The image shows two square bars stacked on white parchment paper. Each bar has three layers: the bottom layer is pale and smooth, the middle layer is chunky with a mix of light green and brown pieces, and the top layer is crumbly and light brown. A golden caramel sauce is drizzled over the top and sides, making it look shiny and sweet. In the background, there is a blurred green vegetable and a white plate with a similar bar that also has caramel sauce on it. All this is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually go for a drizzle of caramel sauce or a sprinkle of powdered sugar when serving. Sometimes, a scoop of vanilla ice cream or a dollop of whipped cream makes these bars feel extra special, especially for gatherings or weekend treats.

Side Dishes

These bars pair wonderfully with a hot cup of tea or coffee. For a brunch spread, I like serving them alongside fresh fruit or a light salad to balance the sweetness.

Creative Ways to Present

Once I tried cutting these into mini bite-sized squares and placing them on decorative toothpicks for a party—it was a hit! Another fun idea is layering the bars with whipped cream and berries in a trifle dish for a beautiful dessert presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover zucchini pie bars in an airtight container in the refrigerator, where they stay fresh for up to 3 days. Just keep them chilled, and they hold up beautifully without drying out.

Freezing

Freezing these bars works like a charm. I wrap individual bars tightly in plastic wrap, then pop them in a freezer-safe container or bag for up to a month. It’s so convenient for quick snacks or when you want to prep ahead for a party.

Reheating

To reheat, I usually let the bars thaw in the fridge overnight then warm them in a low oven (around 300°F) for about 10 minutes to get that crisp top back without drying out the filling.

FAQs

Can I use grated zucchini instead of diced in this Zucchini Pie Bars Recipe?

Great question! While grated zucchini might seem like a good shortcut, I recommend sticking to diced zucchini for this recipe. The diced pieces hold up better during cooking and provide more texture. If you choose to grate, be sure to squeeze out as much moisture as possible to avoid a soggy crust.
What can I substitute for quick cook oats in the topping?

Quick cook oats are ideal because they create a tender crunchy topping without being too chewy. If you don’t have any, you could try old-fashioned rolled oats, but the texture will be heartier and the bars might take a little longer to bake. Avoid instant oats, as they can make the topping too soft.
Is this Zucchini Pie Bars Recipe suitable for freezing?

Absolutely! These bars freeze very well. I find wrapping bars individually and storing them in an airtight container or freezer bag keeps them fresh for up to a month. Just thaw and warm them gently for the best flavor and texture.
Can I make this recipe vegan?

You can try replacing the butter with a vegan butter substitute or coconut oil. I haven’t tested it extensively, but many readers have had success with standard vegan substitutes. Just keep in mind the texture might be a touch different, especially in the crumbly crust and topping.

Final Thoughts

This Zucchini Pie Bars Recipe has become one of my favorite ways to celebrate the simple glory of zucchini beyond just sautéing or grilling. It’s warm, sweet in all the right ways, and perfect for sharing. I hope when you make it, you find the same joy and satisfaction I do—there’s something so comforting about pulling these bars out of the oven and knowing you’ve turned humble ingredients into something truly delicious. Give it a try and let me know how they turn out in your kitchen!