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Ingredients
| margarine (oleo): 3/4 cup (softened) |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 3/4 cups |
| salt: 1/2 tsp |
| baking powder: 1 1/2 tsp |
| flaked coconut meat: 3/4 cup |
| dates - deglet noor (chopped): 3/4 cup (chopped and pitted) |
| seedless raisins (packed): 3/4 cup |
| zucchini squash (grated): 2 cups |
| margarine (oleo): 1 Tbl (melted) |
| 2% milk: 2 Tbl |
| vanilla extract: 1 tsp |
| ground cinnamon: 1/4 tsp |
| powdered sugar (unsifted): 1 cup |
| walnuts (chopped): 1 cup |
Zucchini-Coconut Cookie Bars
Credit: AllRecipes
User rating:
"Moist, spicy, and nutty, these bars are healthy snack as well as a treat."
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Prep Time
20 min -
Cook Time
40 min -
Servings
48 serving(s)
Tags
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.