Frosted Cinnamon Zucchini Bars Recipe

4.5 7 6
Frosted Cinnamon Zucchini Bars Recipe
Frosted Cinnamon Zucchini Bars Recipe photo by Taste of Home
Publisher Photo

Frosted Cinnamon Zucchini Bars Recipe

Read Reviews
4.5 7 6
Publisher Photo
I figure you can never have enough recipes calling for zucchini! These cake-like bars with a cinnamon-flavored frosting are unbelievably good.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 cups shredded zucchini
  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped walnuts
  • FROSTING:
  • 2 cups confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in zucchini, coconut and nuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine confectioners' sugar and cinnamon in a bowl. Stir in butter, vanilla and enough milk to achieve spreading consistency. Frost bars before cutting. Yield: about 5 dozen.
Originally published as Frosted Cinnamon Zucchini Bars in Best of Country Cookies 1999, p84

Nutritional Facts

1 each: 87 calories, 4g fat (2g saturated fat), 14mg cholesterol, 44mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 cups shredded zucchini
  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped walnuts
  • FROSTING:
  • 2 cups confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in zucchini, coconut and nuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine confectioners' sugar and cinnamon in a bowl. Stir in butter, vanilla and enough milk to achieve spreading consistency. Frost bars before cutting. Yield: about 5 dozen.
Originally published as Frosted Cinnamon Zucchini Bars in Best of Country Cookies 1999, p84

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Reviews forFrosted Cinnamon Zucchini Bars

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MY REVIEW
homemadewithlove User ID: 4311884 71686
Reviewed Aug. 5, 2014

"Very disappointed in this bar cookie. Had zucchini, needed something for a bake sale but thought the bar lacked flavor. Even used choc frosting to help it - was not a hit."

MY REVIEW
EileenRae User ID: 7893187 31776
Reviewed Jul. 17, 2014

"Awesome! I left out the walnuts. I'm not a big coconut fan but use it anyway and made a cream cheese frosting. It was a hit!"

MY REVIEW
lurky27 User ID: 1251896 44674
Reviewed Oct. 4, 2013

"These are fabulous! I omitted the coconut & walnuts. I used whole wheat flour for an added healthy punch. Delicious!

~ Theresa"

MY REVIEW
RenaeR User ID: 4266811 87297
Reviewed Sep. 11, 2010

"These bars are "old-fashioned" and very good, worthy to make again and again!"

MY REVIEW
mmander User ID: 1986686 27904
Reviewed Sep. 19, 2009

"I have make these without the frosting and they are great."

MY REVIEW
sewampler User ID: 1343927 74556
Reviewed Aug. 2, 2008

"Yum! The frosting is delicious."

MY REVIEW
fystldy User ID: 2957018 101985
Reviewed Jul. 28, 2008

"Excellent use of zucchini. I've had several requests for this recipe."

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