“you won't believe it isn't apple filling! A great new way to use those giant zucchini in the garden.”
1hr 10mins

Ingredients Nutrition


  1. Cook zucchini in lemon juice until tender, use often.
  2. Add 1 cup sugar, nutmeg and 1 teaspoon cinnamon and vanilla and let simmer for two minutes.
  3. While zucchini cooks, combine the flour, 2 cups sugar, salt and margarine in a large bowl and mix well.
  4. Add 1/2 cup of the crumb mixture to the zucchini to thicken, stir well, turn off the heat after thick.
  5. Pat 1/2 of the remaining crumb mixture into a greased 9x13-inch pan.
  6. Bake at 375°Fs for 10 minutes.
  7. Spread zucchini evenly over the crust.
  8. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini.
  9. Bake at 375°F for 30-40 minutes, until bubbling around the crust.
  10. Let cool before cutting into bars. Can be warmed up in microwave and top with ice cream.

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