Post by nana on Jul 30, 2021 9:27:17 GMT -5
This is adapted from a Taste of Home recipe called zucchini dessert squares. That recipe seemed like it would be tooth-achingly sweet as written, the crust had two cups, which seemed like a lot, so I cut way back on the sugar. It was also written with an apple pie flavor profile, with cinnamon, nutmeg, etc. It’s good like that too, but I like this better. And best of all, it uses up zucchini—very useful at this time of year!
Crust and topping:
Mix together:
4 cups flour
1 cup brown sugar
1/2 tsp powdered ginger
1 1/2 sticks butter, melted (if using unsalted butter, add a pinch of salt)
Take about HALF of this “dough” and press it down to cover the bottom of a big baking dish. (13x9 is about as big as you’d want to go. Mine was slightly smaller, which is better, I think. Thicker bars!) Bake at 375 for 12 minutes.
Add to the remaining flour mixture:
1/2 to 1 cup of rolled oats
1/2 to 1 cup shredded coconut (Sorry about the imprecise measurements, I was just eyeballing it myself!)
Mix to make more of a crumb topping than a dough. Set aside.
Meanwhile, while the bottom crust is baking and cooling, make the filling:
Mix in large saucepan:
8- 10 cups peeled, diced zucchini. If they’re really overgrown, scoop out the seedy middle. (The peeling is just to make it more attractive. People are funny about seeing green in their dessert. If looking at the peel doesn’t bother you, I don’t think it’s a necessary step!)
juice and zest of 2-3 lemons (about 2/3 cup juice)
Bring to a boil, then reduce heat and simmer, covered, about 6-8 minutes, stirring occasionally until zucchini is crisp-tender.
Then add:
1/2 cup to 3/4 cup sugar(the original recipe called for 1 cup which is too much in my opinion! Zucchini is not like a tart fruit that needs sweetening! Just add enough to balance the lemon juice to your taste. A generous 1/2 cup was perfect for us.)
2 tsp powdered ginger (again, to taste. We like it gingery!)
Simmer uncovered for about 5 more minutes.
Here’s where I really depart from the original recipe. It is very liquidy at this point, and the original recipe wants you to just pour this onto the baked bottom crust, but I’ve never had the nerve to see what would happen if I did. It just seems too soupy. So I scoop out the zucchini with a slotted spoon and spread it out on the crust, then I thicken the remaining liquid by adding a teaspoon or two of cornstarch(mix it with a little water or some of the cooking liquid to dissolve it first) and letting it simmer a minute till it thickens a bit, then pouring it over the zucchini.
Top with the remaining crumb topping and bake at 375 again for 40-45 minutes. Let cool, and cut into bars.
When I make these, they cut into bars, but you can’t really hold them in your hand like a cookie or anything. You still need a plate and fork. Maybe all that extra sugar in the original recipe has a function of gluing everything together more solidly. I don’t know. But these were a big hit at the brewery and I brought home an empty dish that people had picked all the crumbs out of, so I know they were a crowd pleaser, even after they knew it was zucchini!
Crust and topping:
Mix together:
4 cups flour
1 cup brown sugar
1/2 tsp powdered ginger
1 1/2 sticks butter, melted (if using unsalted butter, add a pinch of salt)
Take about HALF of this “dough” and press it down to cover the bottom of a big baking dish. (13x9 is about as big as you’d want to go. Mine was slightly smaller, which is better, I think. Thicker bars!) Bake at 375 for 12 minutes.
Add to the remaining flour mixture:
1/2 to 1 cup of rolled oats
1/2 to 1 cup shredded coconut (Sorry about the imprecise measurements, I was just eyeballing it myself!)
Mix to make more of a crumb topping than a dough. Set aside.
Meanwhile, while the bottom crust is baking and cooling, make the filling:
Mix in large saucepan:
8- 10 cups peeled, diced zucchini. If they’re really overgrown, scoop out the seedy middle. (The peeling is just to make it more attractive. People are funny about seeing green in their dessert. If looking at the peel doesn’t bother you, I don’t think it’s a necessary step!)
juice and zest of 2-3 lemons (about 2/3 cup juice)
Bring to a boil, then reduce heat and simmer, covered, about 6-8 minutes, stirring occasionally until zucchini is crisp-tender.
Then add:
1/2 cup to 3/4 cup sugar(the original recipe called for 1 cup which is too much in my opinion! Zucchini is not like a tart fruit that needs sweetening! Just add enough to balance the lemon juice to your taste. A generous 1/2 cup was perfect for us.)
2 tsp powdered ginger (again, to taste. We like it gingery!)
Simmer uncovered for about 5 more minutes.
Here’s where I really depart from the original recipe. It is very liquidy at this point, and the original recipe wants you to just pour this onto the baked bottom crust, but I’ve never had the nerve to see what would happen if I did. It just seems too soupy. So I scoop out the zucchini with a slotted spoon and spread it out on the crust, then I thicken the remaining liquid by adding a teaspoon or two of cornstarch(mix it with a little water or some of the cooking liquid to dissolve it first) and letting it simmer a minute till it thickens a bit, then pouring it over the zucchini.
Top with the remaining crumb topping and bake at 375 again for 40-45 minutes. Let cool, and cut into bars.
When I make these, they cut into bars, but you can’t really hold them in your hand like a cookie or anything. You still need a plate and fork. Maybe all that extra sugar in the original recipe has a function of gluing everything together more solidly. I don’t know. But these were a big hit at the brewery and I brought home an empty dish that people had picked all the crumbs out of, so I know they were a crowd pleaser, even after they knew it was zucchini!