Zucchini Dessert Squares Recipe
Zucchini Dessert Squares Recipe photo by Taste of Home

Zucchini Dessert Squares Recipe

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We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 16-20 servings


  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups cold butter
  • 8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Nutritional Facts

1 each: 337 calories, 14g fat (9g saturated fat), 37mg cholesterol, 200mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 3g protein


  1. In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
  2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
  3. Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.
Originally published as Zucchini Dessert Squares in Country August/September 1996, p49

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Reviewed Jun. 18, 2016

"This is the best recipe for zucchini that I have ever tasted. I love the muffins but everyone loved these. They really do taste like apples. I cut back some on the sugar in the crust (1/2 cup) and think I will substitute two cups of oatmeal for two cups of flour next time. Great way to use all the zucchini we have this year."

Reviewed Oct. 27, 2015

"My family thought this was an apple dessert. So tasty and a great way to use my summer zucchini. I think that you could cut down on the crust a little, but it was so great! A new family favorite."

Reviewed Aug. 13, 2014

"I made a half batch of this recipe last night. It worked very well in a 9x9 dish. The filling tasted enough like apple to fool the husband and the texture was tender crisp. I had worried it might be mushy, but was pleasantly surprised. The crust wasn't browned as nicely as I had hoped, but I will make this again!

Thank you for sharing the recipe!"

Reviewed Oct. 17, 2013

"I love this dessert. I have fooled many people with this one. My only issue is because of the juiciness of the filling, the crest gets really hard. Ohh so delicious though."

Reviewed Aug. 24, 2013

"A lot of recipes that call for zucchini, call for 1 or 2 cups. I loved using the 8-10 cups in this recipe!! I did use 1 cup oatmeal and 3 cups flour instead of the 4 cups flour. I used a bit less butter (maybe a 1/4 cup). The whole recipe calls for 3 cups of sugar and I cut it down to 1/4 brown and 1/4 white sugar in the crumb mixture and 1/3 cup white sugar in the filling. For those who don't like too sweet desserts, this still tasted sweet and delicious. It is definitely a make again recipe. My husband knew I was baking with zucchini, but looked really surprised with the first bite. He thought apple... like everyone else..."

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