Zucchini Cream Bars: A Sneaky Dessert

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a pot, boil water over medium heat. Cook the sliced zucchinis until tender, approximately 5 minutes. Drain the zucchinis in a colander set over the sink and let them cool.

Combine flour, sugar, and very soft butter in a bowl until crumbly and well mixed. Press this mixture onto the bottom of the prepared baking dish.

In a blender, measure out 3 cups of cooked zucchinis. Add evaporated milk, eggs, 1.5 cups of sugar, 1/4 cup of flour, 1 tablespoon of butter, and vanilla extract. Pulse several times to combine ingredients before blending until smooth, about 1 minute. Pour this mixture over the crust.

In a small bowl, mix 1 tablespoon of sugar with ground cinnamon. Sprinkle this mixture over the filling.

Bake for around 45 minutes until the middle is set. Allow to cool before chilling in the refrigerator before slicing.