Tuesday, January 18, 2011

Recipes: Zucchini Coconut Cookie Bars

"Moist, spicy, and nutty, these bars are healthy snack as well as a treat."

Continuing on with my Zucchini Craze I made Zucchini Coconut Cookie Bars. Which shouldn't be called a cookie bar at all, it's more like a cake. I wasn't sure I was going to like this because of all of the additives, i thought the dates and the raisins would be nasty but they were actually quite good. I would definitely make and eat this again. It has some healthy ingredients also. Great way to disguise nasty old zucchini.


  • 3/4 cup margarine, softened ( I use butter)
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3/4 cup flaked coconut
  • 3/4 cup chopped pitted dates
  • 3/4 cup raisins
  • 2 cups grated zucchini
  • 1 tablespoon margarine, melted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup confectioners' sugar
  • 1 cup finely chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, cream together the butter, white sugar, and brown sugar. Mix in eggs and 1 teaspoon vanilla until fluffy. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Stir in the coconut, dates, raisins, and zucchini. Spread batter into the prepared pan.
  3. Bake in preheated oven for 35 to 40 minutes. To make icing, mix together melted margarine, milk, 1 teaspoon vanilla, cinnamon, and confectioners' sugar. Drizzle icing over the bars while still warm. Sprinkle chopped nuts over icing. Cut into bars when cool.

Overall, good stuff. The frosting was even good, especially considering that I usually hate powdered sugar frosting. I sure wish I had one of these cakes now. I love home-baked goodies!!