Best 2 Zucchini Cookie Bars Recipes

Calling all zucchini enthusiasts! If you're on the hunt for a sweet and delightful treat that seamlessly merges the flavors of classic cookies and the humble zucchini, look no further than our comprehensive guide to the best zucchini cookie bar recipes. Zucchini, a versatile vegetable often celebrated for its subtle flavor and moist texture, plays a starring role in these delectable creations, adding a hint of natural sweetness and an extra layer of moistness that will leave your taste buds craving more. Whether you prefer straightforward recipes with readily available ingredients or are seeking more intricate variations that incorporate unique flavors and textures, we've got you covered. From classic zucchini cookie bars bursting with zesty lemon zest to decadent double chocolate zucchini cookie bars that offer a symphony of chocolatey goodness, our curated list offers something for every palate and skill level. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transform ordinary zucchini into an extraordinary dessert sensation.

Here are our top 2 tried and tested recipes!

ZUCCHINI-COCONUT COOKIE BARS

Zucchini-Coconut Cookie Bars image

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

Provided by MARBALET

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 48

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 83 mg, Sugar 10.2 g

ZUCCHINI COOKIE BARS

Zucchini Cookie Bars image

This recipe was given to me by a motherly mentor when I was just begining my family. It is a great tasting recipe that is sure to please even fickle eaters. Its also a great way to include that garden zucchini into something your children WILL eat!

Provided by Lake Erie Beach Gla

Categories Bar Cookie

Time 1h10m

Yield 25 bars, 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 1/2 teaspoons baking powder
2 cups shredded zucchini
3/4 cup chopped walnuts
1 cup shredded coconut
1 cup powdered sugar
2 tablespoons milk
1 1/2 tablespoons melted butter
1 teaspoon vanilla
1/2 teaspoon cinnamon

Steps:

Preheat oven to 350 degrees. Cream butter until fluffy. Beat in sugar, adding eggs and vanilla. Stir in flour and baking posder. Add zucchini, coconut, and nuts. Spread evenly into a greased 15 x 10 x 1/2 cookie sheet. Bake for 40 minutes. Let cool while preparing the frosting.
Mix frosting ingredients together and spread. Cut into desired sized bars.

Nutrition Facts : Calories 589.4, Fat 32.4, SaturatedFat 17.2, Cholesterol 104.9, Sodium 265.3, Carbohydrate 70.5, Fiber 2.4, Sugar 46.6, Protein 7.1

Tips:

Use fresh zucchini. Fresh zucchini has a higher water content, which will help to keep the cookies moist. If you only have frozen zucchini, thaw it completely and squeeze out any excess water before using it.
Grate the zucchini finely. This will help to distribute the zucchini evenly throughout the cookies and prevent them from becoming too watery.
Don't overmix the batter. Overmixing the batter will make the cookies tough. Mix just until the ingredients are combined.
Bake the cookies until they are golden brown. This will ensure that they are cooked through and have a chewy texture.
Let the cookies cool completely before frosting them. This will help to prevent the frosting from melting.

Conclusion:

Zucchini cookie bars are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are a great way to use up fresh zucchini, and they are also a healthier alternative to traditional cookies. With so many different variations to choose from, there is sure to be a zucchini cookie bar recipe that everyone will love.