Best Buttery Zucchini Pie Bars

I never thought much about zucchini desserts until my neighbor dropped off a bag of garden-fresh zucchini last summer. Growing up, the only way I knew to use zucchini was in a stir-fry or maybe some bread if mom was feeling adventurous.

But these zucchini pie bars changed everything for me. They’re basically like having a slice of creamy pie, but in an easy-to-pack bar form. The best part? Most people can’t even tell there’s zucchini in there – which makes sneaking extra vegetables into dessert a piece of cake (or should I say pie?).

What Kind of Zucchini Should I Use?

For zucchini pie bars, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender and have the perfect moisture content. Avoid using larger, baseball bat-sized zucchini as they tend to be woody, seedy, and can make your bars watery. If you’re picking from your garden or the store, look for zucchini that feels firm and heavy for its size, with smooth, unblemished dark green skin. Before using them in your recipe, make sure to peel and remove the seeds as specified – this helps prevent excess moisture from making your bars soggy.

Options for Substitutions

This recipe is pretty adaptable and here are some helpful swaps you can try:

• All-purpose flour: You can swap in whole wheat flour for up to half of the all-purpose flour, though the bars might be a bit denser. For gluten-free needs, try a 1:1 gluten-free flour blend that contains xanthan gum.
• Butter: While butter gives the best flavor, you can use margarine or coconut oil in equal amounts. Just note that the texture might be slightly different.
• Zucchini: Yellow summer squash works perfectly as a 1:1 replacement for zucchini. You could also try using grated apple, though you’ll want to reduce the amount to 5-6 cups since apples are juicier.
• Lemon juice: If you’re out of lemons, try lime juice or even orange juice. Apple cider vinegar mixed with a bit of water (use 1/3 cup vinegar + 1/3 cup water) can work in a pinch.
• Cinnamon and nutmeg: Feel free to swap in apple pie spice, or use a mix of allspice and ginger. If you’re missing just one spice, simply double up on the other.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini pie bars is dealing with excess moisture – make sure to thoroughly drain your shredded zucchini by salting it and letting it sit for 15-20 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Getting the crust texture right can be tricky, so avoid overworking the butter-flour mixture; mix just until it resembles coarse crumbs, as overmixing will lead to tough, dense bars instead of a tender, flaky base.

Temperature control is crucial – room temperature butter is essential for proper dough formation, but if it gets too warm while you’re working with it, pop the mixture in the fridge for 10-15 minutes to firm up.

For the perfect filling consistency, cook the zucchini mixture until it’s slightly thickened but not mushy, and always let the bars cool completely before cutting – this helps them set properly and makes for clean, neat slices.

What to Serve With Zucchini Pie Bars?

These sweet and slightly spiced zucchini pie bars are perfect for afternoon tea or as a casual dessert! A scoop of vanilla ice cream or a dollop of fresh whipped cream makes them even more special – the cool, creamy topping pairs wonderfully with the warm cinnamon and nutmeg flavors. For a morning treat, serve them alongside your favorite coffee or tea, maybe with a sprinkle of powdered sugar on top. If you’re bringing these to a potluck or picnic, they’re great with some fresh fruit on the side, like sliced strawberries or peaches, which complement the lemony notes in the bars.

Storage Instructions

Keep Fresh: These zucchini pie bars stay good in the fridge for up to 5 days when stored in an airtight container. I like to place a piece of parchment paper between layers to prevent them from sticking together. They actually taste even better the next day when all the flavors have had time to meld together!

Freeze: Want to save some for later? These bars freeze really well for up to 3 months. Just wrap them individually in plastic wrap, then place them in a freezer bag. This way, you can grab one whenever you’re craving something sweet!

Thaw: When you’re ready to enjoy your frozen zucchini pie bars, just transfer them to the fridge overnight. Let them come to room temperature for about 30 minutes before serving – they taste best this way. If you like them slightly warm, a quick 10-second zap in the microwave works great.

Preparation Time	20-30 minutes
Cooking Time	45-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 35-45 g
• Fat: 210-230 g
• Carbohydrates: 480-500 g

Ingredients

• 5 cups plain flour
• 1 3/4 cups granulated sugar
• 1/2 tsp ground cinnamon
• 1 1/2 cups unsalted butter, softened
• 3/4 cup granulated sugar
• 2/3 cup lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 7 cups zucchini (peeled, deseeded, and sliced)

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F (175°C).

Grease the sides of a 10×15-inch jelly roll pan to ensure the bars don’t stick.

Setting up your pan can save time later, and it makes sure your crust bakes perfectly.

Step 2: Make the Crust and Crumble Topping

• 5 cups plain flour
• 1 3/4 cups granulated sugar
• 1/2 tsp ground cinnamon
• 1 1/2 cups unsalted butter, softened

In a large bowl, combine 5 cups plain flour, 1 3/4 cups granulated sugar, and 1/2 teaspoon ground cinnamon.

Cut in the 1 1/2 cups unsalted butter using a fork until the mixture turns crumbly.

Measure out 1/2 cup of this crumbly dough and set it aside—this will be used as part of the topping later.

Step 3: Form and Bake the Crust

• crumbly dough from Step 2

Press about half of the crumbly dough firmly into the bottom of the prepared jelly roll pan to form a solid crust.

Bake in the preheated oven for about 10 minutes, or until the crust is starting to turn golden.

This helps give a sturdy base for your bars.

Step 4: Cook the Zucchini Filling

• 3/4 cup granulated sugar
• 2/3 cup lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 7 cups zucchini (peeled, deseeded, and sliced)
• reserved 1/2 cup crumbly dough from Step 2

Combine 3/4 cup granulated sugar, 2/3 cup lemon juice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg in a large saucepan.

Add the peeled, deseeded, and sliced 7 cups zucchini.

Bring the mixture to a boil over medium heat, stirring constantly until the zucchini begins to soften.

Stir in the reserved 1/2 cup crumbly dough from Step 2.

Continue cooking and stirring until the mixture thickens, about 3 to 5 minutes.

I like to ensure the filling is quite thick—it prevents soggy bars later on.

Step 5: Assemble and Bake the Bars

• zucchini filling from Step 4
• remaining crumbly dough from Step 2

Spread the thickened zucchini mixture evenly over the baked crust in the pan.

Sprinkle the remaining crumbly dough lightly on top, covering the filling as much as possible.

Return the pan to the oven and bake until the top is lightly browned, about 35 to 45 minutes.

Step 6: Cool and Slice the Bars

Remove the pan from the oven and let the bars cool for about 20 minutes to set.

Once cool, slice into 24 bars.

For best results, I like to use a sharp knife and wipe it clean between cuts for neat squares.