Made these this morning.
I was expecting the others to grimace at the thought of zucchini in the dessert. I was right.
My plan was not to tell anyone, especially T, that it is zucchini. T was up first today, and asked what I was making.
‘Something like apple pie.’
That was good enough of a reply for her, and she just walked off. Alhamdulillah she didn’t head over to the stove where the cooked zucchini was waiting.
F woke up next, and asked the same question. Given that she likes her veg, and likes these kind of ‘juicy’ vegetable in savoury dishes (which i really don’t), I thought it would be ok to tell her. Her reply:
‘Ugh, yuck, A.’
And walked off frowning.
Yes, the lack of adventure was a bit saddening.
It’s not the first time we’ve used zucchini in dessert. We’ve made zucchini brownies and cake before. I liked the cake, brownies werent bad too, they were dense and slightly rubbery in texture; I’ll probably look for a better recipe next time inshaa’Allah.
But these pie bars were good Alhamdulillah! I really wouldve thought that it was apple if I hadn’t made it myself.
I used crazyforcrust’s recipe as a guide. Maybe next time I will double the filling, or use 2 cups of zucchini and 2 cups of apple together, just to hide the zucchini a bit better since F and T don’t like it in dessert 😛
100g unsalted butter, softened
1 1/2 cups all purpose flour
1/4 cup vanilla/regular sugar
1/4 teaspoon salt
2 cups peeled and diced zucchini
1 tablespoon unsalted butter
1 tablespoon vanilla/regular sugar
1/2 teaspoon ground cinnamon
1/4 cup sultanas
1/2 cup unsalted butter, softened
1/4 cup vanilla/regular sugar, scant
1 cup all purpose flour
1/2 teaspoon cinnamon
1/2 cup rolled oats
1/4 teaspoon salt
Line a 8×8” pan with baking paper
Preheat oven to 350°F.
Prepare the crust by rubbing all the ingredients together.
Press the crust in the prepared pan and bake for 15 minutes.
Make the filling:
Heat a frying pan over low heat. Melt the butter, then add the zucchini, sugar, and cinnamon. Cook, stirring often, till mostly softened.
Make the topping by rubbing everying together again.
Remove the hot crust from the oven. Sprinkle the zucchini carefully on top, then sprinkle with the topping.
Bake for an additional 25-30 minutes, until the top starts to get golden brown.
Serve warm/cooled with caramel sauce.