Better Homes & Gardens
Brown sugar, coconut and walnuts transform these zucchini bars into a dainty dessert. Party-ready in just 25 minutes, the bars are decorated with a sweet cinnamon and vanilla icing.
1 hour, 15 mins
- ¾ cup butter, softened,
- ½ cup granulated sugar,
- ½ cup packed brown sugar,
- 1 teaspoon baking soda,
- 2 large eggs,
- 2 teaspoons vanilla extract, , divided
- 1¾ cups all-purpose flour,
- 2 cups coarsely shredded zucchini,
- 1 cup flaked coconut,
- ¾ cup chopped walnuts,
- 1 cup sifted confectioners’ sugar,
- 1 tablespoon butter, melted,
- ½ teaspoon ground cinnamon,
- 2 - 3 teaspoons milk,
Preheat oven to 350°F. Grease a large rimmed baking sheet; set aside. In a large mixing bowl, beat the 3/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and baking soda. Beat until fluffy. Add eggs and 1 teaspoon vanilla; beat on low speed until combined. Add flour. Beat until combined.
Stir in zucchini, coconut and walnuts. Spread zucchini mixture in the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Cut into 15 squares, then cut diagonally to form 30 triangle-shaped bars.
In a small mixing bowl, stir together confectioners’ sugar, melted butter, cinnamon, the remaining 1 teaspoon vanilla and enough milk to reach drizzling consistency. Drizzle over the cooled bars.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.