Description
Zucchini Pie Bars combine a tender, buttery crust with a sweet, lightly spiced zucchini filling and a crumbly oat topping, baked to golden perfection. This easy-to-make dessert offers a unique, moist texture with a hint of cinnamon, perfect served with caramel sauce, ice cream, or whipped cream.
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: Line a 9×9” pan with foil and spray with cooking spray to ensure easy removal and cutting of the bars. Preheat the oven to 350°F.
- Make the crust: In a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, slowly combine softened butter, flour, sugar, and salt. The mixture will be crumbly; if using a hand mixer, break up any large butter chunks with your hands. Press the crust evenly into the prepared pan. Bake for 15 minutes.
- Cook the filling: Heat a frying pan over low heat and melt the butter. Add the diced zucchini, sugar, and cinnamon, stirring often. Cook for 4-5 minutes until the zucchini starts becoming translucent around the edges. Drain well and set aside until the crust finishes baking.
- Prepare the topping: While the zucchini cooks, in the same bowl used for the crust, beat together the softened butter and sugar with a stand or hand mixer. Gradually add the flour, oats, cinnamon, and salt, mixing slowly until crumbly.
- Assemble the bars: Once the crust has baked for 15 minutes, drain the zucchini again thoroughly to remove extra liquid. Remove the hot crust from the oven, carefully spread the zucchini evenly over it, then sprinkle the crumbly topping on top.
- Bake the bars: Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping turns golden brown and crisp.
- Cool and serve: Let the bars cool completely in the pan before slicing. Serve with optional caramel sauce, ice cream, or whipped cream.
- Store leftovers: Keep bars refrigerated in an airtight container for up to 3 days or freeze for up to one month.
Notes
- Reuse the same bowl for the crust and topping to save time and dishwashing.
- A stand mixer works best for making the crumble, but a hand mixer or hands can be used if needed.
- Store bars in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
- Ensure zucchini is well drained before layering to avoid soggy crust.
Nutrition
- Serving Size: 1 bar (approximately)
- Calories: 190 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 30 mg
