Your family will never guess that these bars are made out of the bumper crop of zucchini that is overtaking your garden – they taste, smell, and look absolutely like the real thing and are very delicious.
Filling
9 c zucchini, peeled, seeded, and diced into 1/2 inch dice
2/3 cup fresh lemon juice (about 3-4 lemons)
1 c sugar
1/4 tsp nutmeg
1 tsp cinnamon

Crust
4 c (1 lb or 454 g) Better Batter Gluten Free Flour
2 c sugar
1/2 tsp salt
1 1/2 c butter or margarine (we used Earth Balance)

Preheat oven to 375 degrees.

In a large bowl, combine the Better Batter Flour, sugar, and salt and stir until combined. Cut in the butter or margarine until the mixture contains coarse crumbs. Divide the mixture into two parts.

Press half the mixture into a 9×13 pan. Bake in the oven for 10 minutes or until lightly browned. Remove from oven and set aside.

In a large saucepan, combine zucchini and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes. Drain away extra moisture, reserving juice, then return the zucchini to the pan. Add the sugar, nutmeg and cinnamon, and half of the reserved juice, and 1/2 c of the remaining uncooked crumb mixture. Return to the heat and simmer on medium low heat for 3 to 5 minutes, or until thickened. If mixture is too thick, add the rest of the reserved juice. This should resemble apple pie filling.

Pour thickened apple mixture over cooked crust. Top with remaining crumb mixture, squeezing the mixture as you crumble it over the apple filling to create large and small crumbs – the crumbs will basically adhere to the shape you make them, so don’t make them too big or two small. Evenly coat the entire surface of the pan.

Bake at 375 for 25-30 minutes, or until golden brown. Remove and allow to cool completely before cutting into squares.