Zucchini Walnut Crumble Bars

hands holding a zucchini walnut crumble bar

Zucchini Walnut Crumble Bars ~ you’ll welcome the summer zucchini glut once you try these homey little bars. The layer of spiced zucchini is unusual, to be sure, but one taste and you’ll be in your comfort zone…think zucchini bread meets apple crumble. Suddenly there’s a whiff of fall in the air!

A stack of zucchini crumble bars on a wooden table

I took a chance on these bars, and it paid off. I wasn’t sure how the shredded zucchini would perform in place of the regular sweet layers in my classic crumble bars, but it worked out perfectly.

The flavor? If you close your eyes and bite into one of these bars, you’d never guess it was zucchini, the flavor reads more like apple! Weird, but true.

grating zucchini for zucchini crumble bars

After shredding my zucchini I squeezed out the excess moisture and tossed it with a little lemon juice, sugar and spice. I spread it out on my shortbread crust just like I do with lemon curd, berries, or other fruit fillings. I crumbled the topping over the zucchini, crossed my fingers, and popped them in the oven.

zucchini walnut crumble bars sliced

The verdict on these unique bars is a big thumbs up! If you’re ‘assigned’ to bring something to an office party, book group, brunch, etc, these would be perfect. They’re not too sweet, beautifully spiced, and yummy (the brown sugar and walnuts gives them a definite fall-ish vibe.)  They’re a total conversation starter, too.

hands holding a zucchini walnut crumble bar

My basic buttery shortbread dough never fails me, and I’ve really put it through its paces over the years. Sometimes I spice the dough, I’ll use different flours, different sugars, add nuts, etc. The filling can be anything from curds and jams to whole chopped fruit. I’ve customized them to every season and every occasion, this is a tried and true formula.

a stack of zucchini crumble bars on parchment paper

 

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Zucchini Walnut Crumble Bars ~ think zucchini bread meets spiced shortbread bar, these easy breakfast bars are a delicious conversation piece! #breakfast #dessert #zucchinibread #zucchini #shortbread #crumble #walnut #homemade #easy #recipe #brunch #fromscratch #best #baking #healthy

 

Other crumble bars to explore ~

Blood Orange Crumble Bars

Blood Orange Shortbread Crumble Bars are a uniquely delicious dessert or breakfast treat ~ theviewfromgreatisland.com

 


 

Meyer Lemon Macadamia Squares 

Meyer Lemon Macadamia Crumble Squares

 


 

Sour Cherry Almond Bars

cherry almond bars, sliced


A stack of zucchini crumble bars on a wooden table
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4.39 from 13 votes

Zucchini Walnut Crumble Bars

Zucchini Walnut Crumble Bars ~ you'll find yourself looking forward to the annual summer zucchini glut once you try these homey little bars.  The layer of spiced zucchini is unusual, to be sure, but one taste and you'll be in your comfort zone...think zucchini bread meets spiced crumble bar, and suddenly there's a whiff of fall in the air...
Course Breakfast, coffee break, Snack
Cuisine American
Total Time 50 minutes
Yield 9 -12
Author Sue Moran

Ingredients

shortbread dough

  • 1 cup 16 Tbsp unsalted butter, at room temperature
  • 2/3 cup dark brown sugar firmly packed
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp freshly grated nutmeg
  • 2 cups all purpose flour
  • 1/2 cup chopped walnuts

filling

  • 1 1/2 packed cups shredded zucchini
  • 1 tsp lemon juice
  • 1 Tbsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tso freshly grated nutmeg

Instructions

  • Preheat the oven to 350F. Lightly spray a 9x9 square baking pan
  • Cream the butter and sugar together until light and fluffy. Beat in the salt, vanilla, and spices.
  • Add in the flour, a cup at a time, and mix just until it is combined.
  • Take about 2/3 of the dough and press it into the bottom of a 9x9 square baking pan. I like to line the pan with parchment paper with long ends so that I can lift it out after it cools...it makes cutting easier and prettier, but this is optional. Cover the whole bottom surface, using your hands to lightly pat the dough down. It helps to flour your hands.
  • Put the grated zucchini in a clean kitchen towel and wring out the moisture. Toss with the lemon juice, sugar, and spices.
  • Spread the zucchini out over the bottom crust as evenly as possible.
  • Take the rest of the dough and mix it with the chopped walnuts. Crumble it between your fingers over the zucchini, making an even layer of small crumbles. It's fine if some of the zucchini shows through.
  • Bake for about 35 minutes until the top is starting to turn light brown around the edges.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make these zucchini walnut crumble bars your own ~

  • Make them nut free ~ substitute rolled oats for the nuts.
  • Make them with whole grains ~ use half oat flour or half whole wheat flour.
  • Make them fruity ~ add some thinly sliced or chopped apple to the zucchini filling. A little applesauce might even work.

 

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22 Comments

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  • Reply
    Marisa
    August 29, 2019 at 1:37 pm

    Sue, I just found your blog! It is lovely! This is the first recipe I tried and the bars are amazing! My daughter and husband love them too. He even texted me at work to tell me how good they are. 🙂 The recipe was very quick to put together and I really enjoy the zucchini filling flavor. I’ve made lots of desserts with zucchini and this may be my fav. I have a feeling I’ll be making these bars again before the end of the year. I look forward to perusing your blog and recipes in the future.

    • Reply
      Sue
      August 29, 2019 at 1:47 pm

      Welcome in Marisa 🙂 I’m so glad this was a hit with your family!

  • Reply
    Jan
    August 25, 2019 at 5:38 pm

    These are sooooooo delicious! How should I store these and how far ahead do you think they can be made?

    Thanks,
    Jan

    • Reply
      Sue
      August 25, 2019 at 6:57 pm

      I’d suggest a day ahead at most, Jan.

  • Reply
    Susan Bunting
    August 26, 2018 at 1:40 pm

    These are delicious. I made them vegan using earth balance vegan butter. I froze them after eating a couple at room temperature. I am eating them right out of freezer, and actually think they taste better cold and firm. Great new recipe to make again and again. Thanks

    • Reply
      Sue
      August 26, 2018 at 2:23 pm

      Thanks Susan! I wouldn’t have thought to eat them cold, I guess I’m going to have to make a fresh batch to test that out 😉

  • Reply
    Laura | Tutti Dolci
    August 24, 2018 at 10:55 pm

    What a great use for zucchini, I love the golden crumble!

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