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Categories:
zucchini flour white sugar very soft butter milk eggs white sugar all-purpose butter vanilla white sugar ground cinnamon
Viewed: 41 - Published at: 5 years agoIngredients
- 3 zucchini, sliced
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 cup very soft butter
- 2 cups evaporated milk
- 2 eggs
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 tablespoon white sugar (optional)
- 1/2 teaspoon ground cinnamon (optional)
Method
- Bring a pot of water to a boil over medium heat, and cook the zucchini until tender, about 5 minutes. Drain the zucchini in a colander set in the sink, and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine 1 cup of flour, 1/2 cup of sugar, and 1/2 cup of very soft butter in a bowl until crumbly and well combined. Press the mixture into the bottom of the prepared baking dish.
- Measure out 3 cups of cooked zucchini, and place into a blender. Pour in the evaporated milk and eggs, and add 1 1/2 cups of sugar, 1/4 cup of flour, 1 tablespoon of butter, and the vanilla extract to the zucchini. Pulse the blender several times to combine the ingredients, and then blend until the filling mixture is pureed, about 1 minute. Pour the mixture over the crust. Combine 1 tablespoon of sugar with the cinnamon in a small bowl, and sprinkle over the filling.
- Bake in the preheated oven until the middle of the dessert is set, about 45 minutes. Let cool, and chill in refrigerator before slicing.
