Reviewed: Apr. 8, 2012

Loved it...I used thawed frozen zucchini and put in all the liquids (from thawing it) ... very moist and delicious. Just omitted the coconut. Also added 1/2 teaspoon of salt.

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Reviewer:

KATTORREZ

Reviewed: Oct. 23, 2011

Loved the hint of cinnamon in these bars. I took it to work and they were devored and the recipe was requested numerous times.

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momof6

Reviewed: Oct. 2, 2011

What a delicious dessert! Hard to stop eating it!

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Carrie

Reviewed: Sep. 30, 2011

I did not care for this recipe; there are so many other good zucchini receipes on this site. Tasted like raw biscuit dough.

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mariellenc

Reviewed: Aug. 7, 2011

Delicious!! I made as written, except I added 1 1/2 - 2 t. of cinnamon to the batter, as recommended by other reviewers. Would definitely make again!! I liked the coconut but my kids did not, so I will probably try it next time without.

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Reviewer:

sms

Reviewed: Jun. 26, 2011

I did this recipe with dried cranberries (1/2 c) and dried strawberries (1/2 c) as I did not have raisens on hand. I also used palm oil instead of butter I used a variety of nuts -- walnuts, almonds and pistachios. The result was moist (I thought "bars" would be firmer) and much better than I expected.

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Alyce

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Reviewed: Aug. 6, 2010

I had a lot of shredded zuchinni that I was going to use to make bread, but I searched around on the site for something different and came upon these bars. I followed the directions pretty much to the tee, except I added a tsp of cinnamon to the bar part of the recipe as others had suggested. I also used some toasted coconut that I had on hand also. (to me coconut has a much better flavor when you toast it....otherwise it is just chewy and kinda blah...just my humble opinion!!) I used the 15x10x1 pan and baked exactly for 30 minutes. Good thing too, as I did not squeeze out the shredded zuchinni, which gave it a lot of extra moisture. My family loved these bars, as did I.....it is great to have another fabulous recipe to use zuchinni in. Thanks so much Bonita for sharing this one....it is definitely a keeper and one that I will use often!!

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Reviewer:

kitchenwitch04

Cooking Level: Intermediate

Reviewed: Jul. 26, 2010

These were so delicious! I took them to a friend's house and they all loved them too. My husband ate 6 squares! They were not dry at all, this is a fabulous recipe just the way it is. Yum!

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Reviewer:

UTMomof4

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Springville, Utah, USA

Reviewed: Jul. 24, 2010

I liked the flavor and texture, but I did not care for the frosting too much. I used both the coconut and walnuts. I did add 1 tsp of cinnamon to the batter, and it was good. But, with the cinnamon frosting, it was a little too much. I thought the texture was excellent. It reminded me of carrot cake. I do think it is a bit too moist to call these "bars". I made the recipe in the specified pan size, but next time I will use round cake pans or a 9x13 pan to make a cake. Using the same ingredients (flour, eggs, amount of zucchini, etc.), I think I will spice it like a spice cake and use a cream cheese frosting.

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Reviewer:

heatherthehappyhomemaker

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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