Refreshing Zucchini Slice

    1 hour 10 minutes

    An absolute treat, that will amaze even the hardest family member to convince zucchini is tasty! The zucchini adds a refreshing taste, while the evaporated milk adds a gorgeous creaminess.

    17 people made this

    Serves: 12 

    • 3 zucchini, sliced
    • 1 cup (125g) plain flour
    • 1/2 cup (100g) white sugar
    • 125g very soft butter
    • 475ml evaporated milk
    • 2 eggs
    • 1 1/2 cups (300g) white sugar
    • 1/4 cup (30g) plain flour
    • 1 tablespoon butter
    • 2 teaspoons vanilla essence
    • 1 tablespoon white sugar
    • 1/2 teaspoon ground cinnamon

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Bring a pot of water to the boil over medium heat and cook the zucchini until tender, about 5 minutes. Drain the zucchini in a colander set in the sink. Set aside to cool.
    2. Preheat oven to 180 degrees C. Grease a 23x33cm baking dish.
    3. Combine flour, sugar and very soft butter in a bowl until crumbly and well combined. Press the mixture into the bottom of the prepared baking dish.
    4. Measure out 3 cups of cooked zucchini, and place into a blender. Pour in the evaporated milk and eggs, sugar, flour, butter and the vanilla essence to the zucchini. Pulse the blender several times to combine the ingredients, then blend until the filling mixture is pureed, about 1 minute. Pour the mixture over the crust.
    5. Combine sugar with the cinnamon in a small bowl, sprinkle over the filling.
    6. Bake until the middle of the dessert is set, about 45 minutes. Let cool, and chill in refrigerator before slicing.

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    Reviews in English (12)


    YUM!!!!!!! So fluffy and creamy. Tastes very "refreshing" because of the zucchini. Definitely a keeper  -  06 Sep 2010  (Review from Allrecipes USA and Canada)


    This recipe was amazing. My daughter said no way she wouldn't eat it knowing there was zucchini in it. I gave her a taste and she loved it. I made it just as is, no changes.  -  08 Sep 2010  (Review from Allrecipes USA and Canada)


    I was really concerned when I poured the zucchini puree on top of the crust. It was almost as thin as water. I put it in the oven, carefully and it firmed up quite a bit. A couple of changes I think I'd make to the recipe next time - a little more flour in the filling. For me, the filling is still a bit too loose. I'd also reduce the sugar as it seems very sweet to me, The crust was delicious as it was,, Update - I stuck these back in the oven and baked them some more.. maybe another 30 minutes. The sugar turned more caramalized and the bars firmed up and browned. I like them MUCH better this way! So if you make these and don't like them, bake them more and you might be surprised  -  14 Jan 2012  (Review from Allrecipes USA and Canada)