This bad boy has coconut instead of cocoa and an added touch of cinnamon (unlike the Zucchini Cake recipe I shared earlier in the month.)
These bars not only make the tummy feel warm but they capture that perfect “fall feeling” for the last of the garden zucchini.
If you click here for your printable pdf and start peeling that zucchini you’ll be eating warm, gooey bars in about 60 minutes. That deserves a “Bam!”
Your DoAhead Friend,
Cindy
- 4 Eggs Beaten
- 3 Cups Sugar
- 1 1/2 Cups Canola Oil
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1/2 Tsp Cinnamon
- 3 Cups Zucchini Grated.
- 1 Cup Walnuts Chopped
- 1 Cup Coconut
- Mix all ingredients. Pour into a lightly greased jelly roll pan (approx. 12" by 18"-half a sheet pan).
- Bake for 40 minutes at 350 degrees (or until inserted toothpick comes out clean).
These bars are delicious with a cream-cheese frosting but are just as tasty with a light sprinkle of powdered-sugar!
The DoAhead for this recipe is much like the zucchini cake. You can grate your zucchini and freeze it in advance. You can also bake the bars and freeze them.
Be sure to utilize the following thawing instructions so you don't end up with "mushy" bars!
1. remove the bars from storage, uncover and place on a cooling rack.
2. Lightly drape a tea towel over the top.
3. Once bars are fully thawed and there is no trace of condensation place them in airtight storage (a baggie or container.)
