Description
These Zucchini Pie Bars combine a buttery, crumbly crust with a tender, lightly spiced zucchini filling and a crisp oat topping. Perfect as a unique, moist dessert or snack, these bars bring a fresh twist to traditional baked goods with a subtle cinnamon flavor and a delightful texture contrast. Easy to make in a single pan and ready in under two hours, they can be enjoyed plain or served with caramel sauce, ice cream, or whipped cream for an extra indulgence.
Ingredients
Scale
For the Crust:
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (186g) all purpose flour
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
For the Filling:
- 2 cups peeled and diced zucchini
- 1 tablespoon (14g) unsalted butter
- 1 tablespoon (12g) granulated sugar
- ½ teaspoon ground cinnamon
For the Topping:
- 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
Instructions
- Prepare the pan and preheat oven: Line a 9×9-inch pan with foil and spray it with cooking spray to ensure easy removal and cutting later. Preheat your oven to 350°F (175°C).
- Make the crust: In a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, combine softened butter, all-purpose flour, sugar, and salt. The mixture will be crumbly; if using a hand mixer, you may need to use your hands to break up any large chunks of butter. Press the crust mixture evenly into the prepared pan and bake for 15 minutes.
- Prepare the filling: While the crust bakes, heat a frying pan over low heat. Melt the butter, then add the peeled and diced zucchini, sugar, and cinnamon. Cook, stirring often, for 4-5 minutes until the zucchini becomes translucent around the edges. Drain the zucchini well and let it sit while the crust finishes baking.
- Make the topping: Use the same bowl as for the crust to save time. Cream together softened butter and sugar using a stand or hand mixer. Slowly mix in the flour, quick cook oats, cinnamon, and salt until the topping is crumbly.
- Assemble and bake: Right before the crust is done, drain the zucchini again thoroughly to remove excess liquid. Remove the hot crust from the oven, then carefully sprinkle the well-drained zucchini over the crust. Evenly sprinkle the crumbly topping over the zucchini layer. Bake the assembled bars for an additional 25-30 minutes until the topping is golden brown.
- Cool and serve: Allow the bars to cool completely in the pan before slicing into squares. Serve them plain or with caramel sauce, ice cream, or whipped cream for extra indulgence.
- Storage: Store the bars in an airtight container in the refrigerator for up to 3 days, or freeze for up to one month for longer storage.
Notes
- Use the same bowl for the crust and topping to save time and reduce dishes.
- A stand mixer makes assembling the crumble easier, but a hand mixer works as well—just be ready to break up any large chunks by hand if needed.
- Ensure the zucchini is well drained before adding it to avoid soggy crusts or toppings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months to maintain freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
