Zucchini Bar Cookie

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!

5 from 1 reviews
Zucchini Bar Cookie
Prep time
Cook time
Total time
Bar Cookies:
  • 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
  1. Preheat oven to 350 degrees F and grease a 13x9-inch pan.
  2. In a mixer bowl, beat together sugar, brown sugar, butter and eggs.
  3. Add the flour and grated zucchini alternately into the mixer and combine.
  4. 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!
  5. Bake for 40 minutes and allow to cool.
  6. Mix together the frosting with your mixer. Mix together confectioner sugar, milk, melted butter, vanilla and cinnamon. Ice the bar cookies, slice and enjoy!


Zucchini Bars 2

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