My garden certainly took to zucchini this year. Some years I barely get enough, and other times I am giving it away by the bagful. If you find yourself with an overload of zucchini, try these easy bars with a cinnamon frosting.
Zucchini-Coconut Bars with Cinnamon Frosting
3/4 cup butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1-3/4 cups all purpose flour
1-1/2 teaspoons baking powder
2 cups shredded unpared zucchini (about 3 medium)
1 cup shredded sweetened coconut
3/4 cup finely chopped walnuts
Cinnamon Frosting: recipe follows
1. Heat oven to 350 degrees. Cream butter in mixing bowl until light and fluffy. Gradually beat in sugars. Add eggs, one at a time. Beat in vanilla; stir in flour and baking powder.
2. Stir in zucchini, coconut, and walnuts. Spread evenly in a well-greased jelly roll pan (15-by-10-by-1-1/2-inch). Bake for 32 to 40 minutes or until done. Cool on wire rack.
3. Make cinnamon frosting. Spread frosting over bars and let set. Cut into squares to serve. Makes about 3 dozen squares.
Cinnamon Frosting:
1 cup powdered sugar
2-1/2 Tablespoons milk
1-1/2 Tablespoons melted butter
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
Beat all ingredients together until smooth.
I am going to try these tomorrow for our family lunch gathering–sounds like a great change from zucchini bread.
It really is a nice change from zucchini bread!