Name: Zucchini-Coconut Cookie Bars recipe
Ingredients: ¾ cup margarine, softened;½ cup white sugar;½ cup packed brown sugar;2 eggs;1 teaspoon vanilla extract;1 ¾ cups all-purpose flour;½ teaspoon salt;1 ½ teaspoons baking powder;¾ cup flaked coconut;¾ cup chopped pitted dates;¾ cup raisins;2 cups grated zucchini;1 tablespoon margarine, melted;2 tablespoons milk;1 teaspoon vanilla extract;¼ teaspoon ground cinnamon;1 cup confectioners' sugar;1 cup finely chopped walnuts

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

¾ cup margarine, softened ½ cup white sugar ½ cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 1 ¾ cups all-purpose flour ½ teaspoon salt 1 ½ teaspoons baking powder ¾ cup flaked coconut ¾ cup chopped pitted dates ¾ cup raisins 2 cups grated zucchini 1 tablespoon margarine, melted 2 tablespoons milk 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon 1 cup confectioners' sugar 1 cup finely chopped walnuts

Nutrition Info

109.2 calories carbohydrate: 15.1 g cholesterol: 7.8 mg fat: 5.2 g fiber: 0.7 g protein: 1.4 g saturatedFat: 1.1 g servingSize: - sodium: 83 mg sugar: 10.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
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.
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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

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

Alternatives to this recipe

Zucchini-Coconut Cookie Bars