Skip to main content New this month
Get the Allrecipes magazine

Zucchini Creme Bars

Rated as 4 out of 5 Stars

"A wonderful and creative way to use up all surplus zucchinis!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 15 m servings 332 cals
Original recipe yields 12 servings (1 9x13-inch baking dish)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 332 calories; 12.8 g fat; 49.7 g carbohydrates; 5.7 g protein; 66 mg cholesterol; 121 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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 ...

Most helpful
Most positive
Least positive
Newest

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.

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

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

Smells delicious while it's baking but tastes horrible!

Wonder and reminicent of cheesecake!

Meh. I wanted to make a Christmas treat to give to friends. This is more like sneaking a vegetable into a cookie for my kids. Not something I'd share for Christmas. But they are green!

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