Reviewed: Sep. 24, 2009

I found this to be a super moist cake, no problems with the batter. I added coconut and walnuts as specified and really liked the textures. I do think a touch of cinnamon would benefit the batter, maybe even subbing apple pie spice. The frosting is good for those who love it super-sweet, and the cinnamon gives it a very pretty light color. I think a cream cheese frosting on these would be amazing. I used the recipe quantity in a 13x9 pan and it was thick and cake-like, the zuchinni is so moist in the batter I think it would spread really well in the larger pan. If I were having people over I would definitely use the recipe's size, but it works well in the smaller pan too. I almost didn't make it this zuchinni season but am really glad I did: thanks for sharing!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Aug. 2, 2009

This was a wonderful recipe and I did not add the coconut or walnuts. Next time I make it, I think I will bake it in a 13x9 pan so the bars are a little thicker. Wonderful recipe, thanks!

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roxs

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Reviewed: Jul. 13, 2009

These were okay. The flavor seemed kind of bland. I think adding some cinnamon to the batter like some other reviewers recommended would be the thing to do. The frosting is great though! Thanks!

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Nuggets

Cooking Level: Expert

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Reviewed: Jul. 9, 2009

I baked these in my 11x17 calphalon pan for exactly 20 minutes and they were moist & perfect. I left out the coconut, but added 1 tsp. of cinnamon to the batter. I added more milk and powdered sugar to make more frosting, since I used a larger pan and needed more frosting for coverage. I sprinkled some extra pecans over the frosting. Very good recipe. Thanks for sharing!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

Very good! Loved the frosting

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Kathy W

Living In: Vancouver, Washington, USA

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Reviewed: Jun. 1, 2009

These are awesome, I can't stop eating them! Every time I make these bars they are gone within 2 days. I leave out the coconut and walnuts and add cinnamon to the batter. Everyone that has tried these loves them, you can't go wrong with these.

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momof2

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

The recipe was easy to follow & had delicious, moist results. I cut the quantities in half to bake in a smaller pan (only 20 min. in my oven), and added 1 tsp. cinnamon plus pinches of nutmeg, cloves, ginger, & allspice. Love the cinnamony frosting!

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ChookChick

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Sep. 22, 2008

Not sure what happened with Baricat's bars, I even left my zucchini to drain & the bars still came out moist. I added more spices: nutmeg, ginger & cloves along with cinnamon in the bars themselves & like the taste.

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Jodi

Cooking Level: Intermediate

Home Town: Effingham, Illinois, USA

Living In: Hamilton, Illinois, USA

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Reviewed: Sep. 11, 2008

Very moist and great flavor. I did add cinn. to batter and wow. I'll make this again and kids and hubby haven't even tasted yet. May try it without coconut next time.

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bilheat

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

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Reviewed: Aug. 26, 2008

Very good!! I didn't add the nuts or the coconut, but they still turned out great. Very moist, and the kids loved them too!!

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Melissa

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2008

These look and taste great! The frosting really makes this a great bar cookie. Not dry at all for me, but I did bake them in a Pampered Chef bar pan.

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Iheardawho

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Reviewed: Jun. 30, 2008

These bars were not nearly as moist as I expected, since they contain zucchini. Surprisingly dry and crumbly. My oven has been calibrated within the last few days, and I baked for the shortest time possible, so it can't be blamed on the baking. The flavor was merely OK. It could benefit by adding a tsp of cinnamon to the batter, not just the frosting. The frosting saved them, but for me to rate a bar cookie/cake as 4-5 stars, they'd better be pretty darned awesome all on their own; these aren't anywhere near that. Such a disappointment - I really wanted these to be as good as they sounded. Sorry, but this recipe's just not a keeper in my book.

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Baricat

Cooking Level: Professional

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Reviewed: Feb. 5, 2008

yummier each time I tried them

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carly

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Reviewed: Oct. 1, 2007

I loved this recipe, and gave it four stars only because I changed a couple of things. I skipped the icing, added a bit of cinnamon to the cake, and topped it with a caramel icing glaze. Next time, I'm going to try making round layer cakes and frosting with a whipped caramel icing...should be excellent! Makes a nice, moist cake. Thanks so much for the great recipe!

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