Zucchini Dessert Squares Recipe

4.5 31 37
Zucchini Dessert Squares Recipe
Zucchini Dessert Squares Recipe photo by Taste of Home
Publisher Photo

Zucchini Dessert Squares Recipe

Read Reviews
4.5 31 37
Publisher Photo
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
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups cold butter or margarine
  • FILLING:
  • 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

Directions

In a bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
Meanwhile, for filling, place zucchini and lemon juice in a saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin). 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

Nutritional Facts

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

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups cold butter or margarine
  • FILLING:
  • 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
  1. In a bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of 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 saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin). 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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Reviews forZucchini Dessert Squares

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s_pants User ID: 174050 272840
Reviewed Sep. 9, 2017

"I really liked this hot. It is OK cold, but we preferred it hot with ice cream!"

MY REVIEW
karenpearl User ID: 8060795 272303
Reviewed Aug. 27, 2017

"Had the whole family fooled. They thought it was apples! A great dessert."

MY REVIEW
Jer5mar User ID: 8802025 272187
Reviewed Aug. 24, 2017

"Very good. Took it along to a camp out. No one could believe that it was zucchini. Didn't say if you should seed and peel zucchini. Will make again and again."

MY REVIEW
lynne stanley User ID: 2036137 271502
Reviewed Aug. 8, 2017

"I have made this twice now and everyone has loved it. You really can't tell it is zucchini and not apples. I cut back a half of cup on the sugar, using 1 cup white sugar with 1/2 brown sugar. I also cut back 1/2 cup on the flour. An easy and quick recipe to put together. Love it!"

MY REVIEW
harriet1 User ID: 1844981 269999
Reviewed Jul. 26, 2017

"You would think you are eating a baked apple dessert....you gotta try this! It is awesome warm and good after it cools...just like apple pie is. (If you are a vanilla ice cream on warm pie kind of person).

I made the crust mixture and then I added about 3/ 4 cup oatmeal to the crust mixture that was set aside to put on the top.
You will need 2 BIG zucchinis to make a 9 x 13....you can cut recipe in half and make 8 x 8."

MY REVIEW
VJHOUSTON1 User ID: 6008945 265266
Reviewed Apr. 28, 2017

"I just made this last night and brought it to work today and it was Fantabulouos!! Everyone couldn't believe it was zucchini because the filling took on the flavor of an apple dish. I cut back on the sugar in the crust to 1 cup, flour 3 cups and butter 1 cup. You won't be sorry to use less. I am now the "Zucchini Queen"!!"

MY REVIEW
palfrey User ID: 1136621 252411
Reviewed Aug. 9, 2016

"I absolutely fooled everyone with this recipe. My family and coworkers kept complimenting me on my apple dessert. This is without a doubt a keeper. Delicious. I followed the recipe exactly except I added a little cloves along with the other spices to the zucchini. I will definitely be making this again!"

MY REVIEW
caclark User ID: 6799140 249546
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."

MY REVIEW
radkejen User ID: 8589561 235730
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."

MY REVIEW
CiCiB User ID: 2258133 9949
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!"

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