Description
You’ll never know there’s zucchini in these delicious not-too-sweet bars. They taste just like a double crust apple crisp.
Ingredients
- 1 cup All-purpose Flour
- ½ teaspoons Kosher Salt
- ½ teaspoons Baking Soda
- ½ cups Packed Light Brown Sugar
- 1 cup Quick Oats
- ½ cups Vegetable Shortening
- 1-¼ teaspoon Ground Cinnamon, Divided
- ½ pounds Zucchini, Unpeeled Or Peeled, Sliced Into 1/8-inch Thick Slices
- 1 whole Granny Smith Apple, Cored, Peeled And Sliced Into 1/4-inch Thick Slices
- 1 whole Red Apple (your Choice Of Apple), Cored, Peeled And Cut Into 1/4-inch Thick Slices
- ¼ cups Granulated Sugar
- ½ teaspoons Pure Vanilla Extract
- 2 Tablespoons Butter, Cut Into Small Pieces
Preparation
Preheat oven to 350ºF. Line an 8x8x2-inch pan with foil or parchment paper, making sure to have some excess over the edges to make removing the bars from the pan easy. Spray with nonstick cooking spray. Set the pan aside.
In a large bowl, whisk flour, salt and baking soda. Add brown sugar and oats, then stir until well combined. Cut in shortening until the mixture resembles fine crumbs.
Press half of the flour-oat mixture into the bottom of the prepared pan. Stir 3/4 teaspoon cinnamon into the remaining crumb mixture.
Place the zucchini and apples in a medium bowl. Stir together the granulated sugar and remaining 1/2 teaspoon cinnamon in a small bowl, mixing until thoroughly combined. Add the cinnamon/sugar to the zucchini and apple slices. Using a wooden spoon or your hands (which is what I use), toss until the zucchini and apples are coated with the sugar mixture.
Place the zucchini and apple slices onto the crust. Sprinkle the vanilla over the apple mixture, dot the top with the pieces of butter, then evenly spread the remaining crumb mixture over all.
Bake at 350ºF for 45–55 minutes or until the apples and zucchini are tender and the crumb topping is golden brown. Cool completely in the pan. Cut into 9 bars. Serve warm or cold.
Slightly adapted from A Family Feast.
