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Zucchini Crumble Bars

A close-up, sunlit serving of Zucchini Crumble Bars showing the moist filling and golden brown streusel topping.
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Make these simple Zucchini Crumble Bars with a buttery oat base, a sweet spiced zucchini filling, and a crisp crumble topping.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 2 cups shredded zucchini, squeezed dry
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup cold unsalted butter, cut into small pieces (for topping)
  • 1/4 cup rolled oats (for topping)
  • 2 tablespoons packed light brown sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the base: In a medium bowl, mix 1 cup flour, 1 cup oats, 1/2 cup brown sugar, baking soda, and salt. Cut in 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press about two-thirds of this mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes.
  4. Prepare the filling: In a separate bowl, combine the squeezed zucchini, granulated sugar, egg, 1/4 cup flour, cinnamon, and nutmeg. Mix until just combined.
  5. Spread the zucchini filling evenly over the partially baked crust.
  6. Prepare the crumble topping: In a small bowl, combine the remaining 1/4 cup oats, 2 tablespoons brown sugar, and the remaining 1/4 cup cold butter pieces. Mix until crumbly.
  7. Sprinkle the topping evenly over the zucchini layer.
  8. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is set.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • Squeeze as much liquid as possible from the shredded zucchini using a clean kitchen towel or paper towels to prevent a soggy bar.
  • You can add 1/2 cup chopped walnuts or pecans to the crumble topping for extra crunch.
  • Store cooled bars in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savoryskies.com/zucchini-crumble-bars-recipe/