I posted last week about the ways I love to use zucchini but said that I haven’t baked any sweets with zucchini yet. My friend Elizabeth texted me right away and said she had the best Zucchini Bar Cookie recipe if I was interested. Absolutely I said! I don’t have a ton of baking zucchini recipes so I would gladly try it. You make these in a 13×9-inch pan and to explain how much we (errr Clayton liked them) I need to explain the quantity I ate or gave away on the first batch. Well I gave Grandma and Grandpa three pieces, I had four on a plate and one got snatched by Clayton before I made it to the house, and I ate maybe four pieces, Nora had 0 because we only had them on our table for a solid 24 hours and Clayton would eat them at night or when she was napping. So Clayton ate about 3/4 of a 13×9-inch pan of these cookies and he doesn’t like desserts he always says… hmmm…. The second batch I made today, I wish them luck lasting longer than 24 hours!
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup butter, softened
- 2 eggs
- 1¾ cup flour
- 2 cups grated zucchini
- 1 tsp. vanilla
- ½ tsp. salt
- 2 tsp. cinnamon
- 1½ tsp. baking powder
- ¾ cup coconut, optional
- ½ cup nuts, optional
- 2 cups confectioners sugar
- 2½ Tbsp. milk
- 1½ Tbsp. melted butter
- 1 tsp. vanilla
- ½ tsp. cinnamon
- Preheat oven to 350 degrees F and grease a 13x9-inch pan.
- In a mixer bowl, beat together sugar, brown sugar, butter and eggs.
- Add the flour and grated zucchini alternately into the mixer and combine.
- Mix in the vanilla, salt, cinnamon and baking powder. Add coconut and nuts if you would like or one or the other whatever your preference!
- Bake for 40 minutes and allow to cool.
- Mix together the frosting with your mixer. Mix together confectioner sugar, milk, melted butter, vanilla and cinnamon. Ice the bar cookies, slice and enjoy!
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