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| Zucchini-Coconut Cookie Bars Recipes |
- PREP 20 mins
- COOK 40 mins
- READY IN 1 hr
Ingredients
Original recipe makes 1 - 9x13 inch pan
- 3/4 cup margarine, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 cup flaked coconut
- 3/4 cup chopped pitted dates
- 3/4 cup raisins
- 2 cups grated zucchini
- 1 tablespoon margarine, melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 cup confectioners' sugar
- 1 cup finely chopped walnuts
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.
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