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Zucchini Pan Dessert Recipe

  • 15servings
  • 389calories

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Source: cookeatshare.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cups zucchini , peeled, & cubed (core only if seeds are large)

  2. 3/4 cup lemon juice (or 1/4 C lemon juice + 1/2 C orange juice)

  3. 1 cup sugar

  4. 1 - 1 1/2 teaspoon cinnamon

  5. 1/2 - 3/4 teaspoon nutmeg

  6. 1/4 teaspoon cloves

  7. 1/4 teaspoon ginger

  8. 3 cups flour

  9. 3/4 cup packed brown sugar

  10. 3/4 cup sugar

  11. 1 cup butter or margarine , softened

  12. TOPPING:

  13. 2 eggs

  14. 1 teaspoon vanilla paste or vanilla extract

  15. 2 cups yogurt , plain, no-fat Greek

  16. scant 1/4 cup sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease 9" X 13" pan.

  2. FILLING--Put zucchini and lemon juice in large saucepan. Cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Add 1 cup sugar, cinnamon and nutmeg, and any other optional spices. Stir until sugar dissolves. Remove from heat. (It will be very watery.)

  3. CRUST--Combine flour, brown sugar, 3/4 cup sugar, and butter or margarine. Pat into prepared pan. Bake 10 minutes.

  4. THEN--Pour zucchini mixture over crust. Bake 20 minutes.

  5. TOPPING--This is something like the topping on cheesecake: Beat 2 eggs until light and fluffy; add 1 teaspoon vanilla paste and 2 cups plain, no-fat Greek yogurt, and maybe 1/4 cup sugar, to make the topping. Pour it on top of zucchini mixture and bake at 350 degrees F until it looks set, maybe 20-30 minutes.

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