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Zucchini Dessert Squares
4 cups flour
2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups (3 sticks) butter
8 to 10 cups zucchini, cubed (seed and peel zucchini if they are large)
2/3 cup lemon juice
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Heat oven to 375 degrees F.
Crust: Prepare and bake crust/crumb mixture. Set aside.
In bowl, combine flour, sugar, cinnamon and salt.
Cut in butter until crumbly. Reserve 3 cups.
With fingertips, press remaining crumb mixture into bottom of 13 x 9-inch pan.
Bake for 12 minutes.
Filling: Place zucchini, lemon juice and 2 tablespoons of reserved crumb mixture in saucepan; bring to boil. Reduce heat, cover and cook 6 to 8 minutes.
Stir in sugar, cinnamon and nutmeg.
Cover and simmer 5 more minutes.
Spoon mixture over baked crust and sprinkle with remainder of reserved crumb mixture.
Bake for 40 to 45 minutes, until golden brown.
Let cool, then cut into squares.
Makes 16 to 20 servings.
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