Blueberry Zucchini Bars

Sweet and moist bars that combine fresh zucchini and blueberries with a buttery oat crumb topping. A perfect way to use summer produce while sneaking vegetables into dessert.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Breakfast, Dessert

Cuisine American

Servings 16 Bars

Calories 300 kcal

Ingredients

For the filling:
4 cups zucchini peeled and cut into cubes
1/3 cup freshly squeezed lemon juice
3/4 cup white sugar
3 cups fresh blueberries
For the crust and topping:
3 cups all-purpose flour
1 1/4 cups packed brown sugar
3/4 cup quick-cooking oats
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1 cup butter cut into pieces

Instructions

Preheat oven to 375°F. Grease a 9x13 inch baking dish.
In a large bowl, combine cubed zucchini with lemon juice and white sugar. Let sit for 10 minutes.
Gently fold blueberries into the zucchini mixture, being careful not to burst them.
In another large bowl, whisk together flour, brown sugar, oats, baking powder, and cinnamon.
Add cold butter pieces to flour mixture. Using fingertips or pastry cutter, work butter in until mixture resembles coarse crumbs.
Press two-thirds of crumb mixture firmly into bottom of prepared baking dish.
Spoon zucchini and blueberry filling evenly over crust, including all syrup.
Sprinkle remaining crumb mixture over top of filling.
Bake 40-45 minutes, until top is golden brown and filling bubbles around edges.
Cool completely before cutting into bars.

Notes

Choose medium-sized, firm zucchini for best results
Don't thaw frozen blueberries if using - add directly from freezer
Cold butter is essential for proper crumb texture
Bars can be stored at room temperature for 3 days or refrigerated for 1 week
For gluten-free version, substitute all-purpose flour with gluten-free flour blend 1:1
Can substitute yellow summer squash for zucchini
Bars freeze well for up to 3 months when wrapped individually

Keyword blueberry zucchini bars, summer dessert