Zucchini Apple Pie Bars

Zucchini Apple Pie Bars are a warm and delicious dessert that tastes just like homemade apple pie, perfect for zucchini season! They’re tender, cinnamon-sugar zucchini on a sweet, buttery crust with a crumble topping baked to perfection.

I grew up with these mock apple pie squares made from zucchini. As a child, my mother was sneaky and made the dessert while we were at school. And all I knew was how delicious the apple bars tasted. We would devour each pan! Only when we were a bit older did we catch her peeling zucchini and connect the dots, realizing that our famous apple pie bars were, in fact, zucchini apple pie bars! We don’t blame our mom for her clever thinking, and we still love her and the zucchini apple pie bars!

How to make Mock Apple Pie Bars with Zucchini

If you love apple pie, this zucchini apple pie bar recipe is for you! It’s a quick way to get a great-tasting apple pie dessert that feeds a crowd. It uses pantry staples and abundant zucchini. Plus, peeling two zucchini is much easier than multiple apples. This easy zucchini recipe is a win-win.

Ingredients for Zucchini Apple Pie Bars

Homemade Crust and Crumble

• 4 cups flour
• 1 1/2 cups cold butter, 3 sticks, cubed
• 1 1/2 cup sugar
• 1/2 teaspoon salt

Zucchini Apple Pie Filling

• 8 cups zucchini, peeled and sliced like apple slices
  • This is around 2 large zucchini or 3/4 medium zucchini. Peel the zucchini, scoop out the seeds with a spoon, and cut lengthwise into 4 strips. Then slice on the thin side about 1/8 of an inch wide.
  • Remember, wide slices will not be as tender.

• 1 1/4 cups sugar
• 2 teaspoons cinnamon
• 1 1/2 teaspoons cream of tatar
• 2 tablespoons flour
• 2 tablespoons lemon juice
• dash of salt

Directions for Zucchini Apple Pie Bars

Form the Crust and Crumble

First, in a large bowl, mix the flour, sugar, and salt. Then, with your hands or a food processor, cut the cold butter into the flour mixture to form a crumble. Press half the crumble mixture onto a greased 10 x 15-inch baking pan. Bake the crust at 375°F for 10-12 minutes or until lightly brown. Set aside the remaining crumble mixture.

Make the Filling

First, combine the sugar, cinnamon, cream of tartar, flour, and salt in a large bowl along with 1 cup of the crumble mixture. Drizzle the lemon juice over the sliced zucchini. Then, add the zucchini slices to the cinnamon-sugar mixture and stir lightly until well combined. Spread the filling evenly over the baked crust.

Sprinkle the remaining crumble over the cinnamon-sugar-coated zucchini slices. Bake for 25-30 minutes or until golden brown. Cool on a wire rack, cut into squares, and enjoy!

Storing Leftover Zucchini Apple Pie Bars

Leftover zucchini apple pie bars can be stored on the counter for 3 to 5 days or in the refrigerator for up to one week.

More Delicious Zucchini Recipes

Looking for the best recipes for garden zucchini? Or do you need to find good zucchini recipes that taste good? These are easy zucchini recipes that our family tried and are truly yummy!

Fluffy cake-like cookies with walnuts topped with a deliciously sweet cream cheese icing make this  Zucchini Cookies with Cream Cheese Frosting recipe the perfect way to use some fresh zucchini from the garden. These zucchini cookies are light, refreshing, and great for family parties, BBQs, and even a Thanksgiving holiday dessert table!

Italian Sausage and Zucchini Soup is perfect for summer days and crisp fall nights with its light but zesty flavors! Diced zucchini, peppers, carrots, celery, and onions combine with Italian sausage in a tomato-base soup for a colorful soup recipe. I love how easy it is to make. My kids love how ‘fancy’ it looks and tastes!

This Skillet Zucchini is full of great flavors! From the garden-fresh zucchini, tomatoes, and onions to the crunchy bacon and cheese, this one-skillet meal idea can be a complete meal or savory side dish!