Creamy courgette bars

Creamy courgette bars


13 people made this

About this recipe: This is a great way of making use of courgettes when in-season. The bars are made with a buttery biscuit base and a creamy courgette topping. Enjoy as a dessert or a snack.


Makes: 1 20x30cm tin

  • 3 courgettes, sliced
  • 125g plain flour
  • 100g caster sugar
  • 115g very soft butter
  • 475ml evaporated milk
  • 2 eggs
  • 300g caster sugar
  • 4 tablespoons plain flour
  • 15g butter
  • 2 teaspoons vanilla extract
  • 1 tablespoon caster sugar
  • 1/2 teaspoon ground cinnamon

Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

  1. Bring a pot of water to the boil over medium heat and cook the courgettes until tender, about 5 minutes. Drain in a colander set in the sink. Set aside to cool.
  2. Meanwhile, preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
  3. Combine 125g flour, 100g sugar and 115g butter in a bowl until crumbly and well combined. Press the mixture into the bottom of the prepared baking dish.
  4. Measure out 525g cooked courgettes and place into a liquidiser. Pour in the evaporated milk and eggs. Add 300g sugar, 4 tablespoons flour, 15g butter and the vanilla extract. Pulse the liquidiser several times to combine the ingredients, then blend until the mixture is pureed, about 1 minute. Pour the mixture over the base. Combine 1 tablespoon of sugar with the cinnamon in a small bowl and sprinkle over the filling.
  5. Bake in the preheated oven until the centre is set, about 45 minutes. Let cool and chill in refrigerator before slicing.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate