LuAnn's Frosted Zucchini Bars

My favorite sweet zucchini recipe!

No Photo

Ingredients

Cookies

  • 3/4 cup softened margarine or butter
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 3/4 cups flour
  • 1 small package instant pistachio pudding mix
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups unpeeled zucchini, grated, and moisture squeezed out
  • 1 cup shredded/flaked coconut
  • 1/2 cup chopped pecans

Frosting

  • 1/4 cup chopped pecans, toasted
  • 1/4 cup shredded/flaked coconut, toasted
  • 4 tablespoons softened margarine or butter
  • 1 (3-ounce) package softened cream cheese
  • 1 1/2 - 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Green food coloring, if desired

Instructions

  1. Preheat the oven to 350 degrees F. Lightly spray a 10 x 15-inch jellyroll pan with no-stick cooking spray; set aside.

Cookies

  1. Using an electric mixer, cream together the margarine or butter and sugars. Beat in the eggs and extracts.
  2. In a bowl, stir together the flour, pudding mix, baking powder and salt. Mix the dry ingredients into the creamed ingredients.
  3. By hand, stir in the zucchini, coconut and nuts. Spread the batter evenly into the prepared pan.
  4. Bake in the preheated oven for 35 to 40 minutes.
  5. Remove cookie pan from the oven to cool completely.
  6. Meanwhile, make the frosting.

Frosting

  1. While the oven is still warm, lightly toast the pecans and coconut, watching carefully. Remove from the oven and allow to cool completely.
  2. Using an electric mixer, beat the margarine or butter, cream cheese, powdered sugar and extracts together until creamy. (If desired, tint the frosting a pretty, pale green with a FEW drops of green food coloring. No garish green frosting, please!)
  3. When the cookies have cooled completely, spread with frosting. Immediately, sprinkle with cooled toasted pecans and coconut.
  4. Cut into bars to serve. Store in an airtight container.

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.