Very good recipe, but I have changed the name in my recipe box to just "Zucchini Cake." The texture is definitely more like a cake than a cookie or bar. Also, I loved all the additions including the coconut, raisins, and dates, but I didn't feel the coconut stood out enough to be included in the title. Nonetheless, I loved the recipe - very tasty and even my 3 year-old who refuses to touch anything with zucchini loves this!

Reviewed On: Aug. 22, 2009

Followed the recipe almost exactly, with the exception of using half olive oil / half butter. I wouldn't think that would make a huge difference overall; and we found this recipe "just ok."

Reviewed On: Sep. 29, 2007

I made several changes based on other reviewers notes and personal taste. I omitted the onion and used 3 cloves of garlic, pressed. As tomatoes aren't so good in winter, I used 2 cans of petite diced tomatoes. I used lots of fresh basil and oregano, but found the oregano overpowering and would recommend more basil and minimal oregano. I also added a few splashes of balsamic vinegar and a tsp. of white sugar. I recommend a stronger cheese like romano or asiago - if you use romano, no need to add salt as it has a saltiness on its own. I also brushed slices with olive oil and pre-toasted which kept the bread crunchy. One guest couldn't stop raving!!

Reviewed On: Jan. 10, 2007