Reviewed: Nov. 14, 2011

Too much oil, but still very good.

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Reviewer:

tknuter

Reviewed: Oct. 30, 2011

These bars are moist and delicious. I add less butter to the frosting and it still tastes wonderful.

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Reviewer:

tgleason

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Cooking Level: Expert

Living In: Wasilla, Alaska, USA

Reviewed: Sep. 18, 2011

I added 1/3 cup unsweetened cocoa powder to the flour mixture to make this a chocolate version. I used 1 cup of Splenda and just 1/3 cup sugar with excellent results. Cut the oil in half -- instead of 1 cup, I used 1/2 C. oil and 2 very ripe bananas. Threw in some chocolate chips, too. Nice variation. Rated this 4 stars, because I think it's too sweet with so much real sugar.

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Reviewer:

Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

Reviewed: Sep. 14, 2011

Simple recipe to follow, I omited all the oil as I felt it was too much, I used 3/4 cup of oil rather than the 1 cup. I also added 1/2 tsp of organic cinnamon. YUM ! Very fluffy like a cake, next time I would pour into my bar pan from pampered chef! I also had to bake 10 minutes longer too. if it was in a bar pan it would of only taken 20 minutes! Will make again :)

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Sun FLour

Cooking Level: Expert

Reviewed: Sep. 10, 2011

Did not like these at all. I cut them up thinking it was like a bar as the title lists and brought it to work not looking good. I thought I would frost them when I got them there and ended up just throwing it away. Even with the my favorite frosting- I did not like it.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Aug. 18, 2011

Really good. Squeezed the water out of the zucchini, so I think I ended up being a little short on the 2 cups....should have put more in but the rest of my zucchini was still frozen. Going to try to add some spices maybe next time. I liked the frosting, but husband thought it was too sweet, add less powdered sugar next time.

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Reviewer:

pinkchick627

Reviewed: Aug. 15, 2011

The bars were yummy, but 1/2 the amount of frosting would have been better. Very sweet.

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Reviewer:

deniserf

Reviewed: Aug. 10, 2011

I loved these, but I did drain/wring out zucchini and they took an extra 30 minutes to cook. I added cinnamon and nutmeg and walnuts also. Delious!

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Reviewer:

murpheysmom

Reviewed: Aug. 9, 2011

I was simply looking for creative ways to use up zucchini when I found this wonderful recipe. I did substitute Egg Beaters for the eggs. I removed it from the oven as soon as the toothpick came out cleanly. This was so moist and delicious. My husband is not a dessert eater, and he liked this. My daughters, who scoffed at the idea of zucchini in cake, had seconds. A simple yet delicious dessert.

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Reviewer:

Kelly

Reviewed: Aug. 7, 2011

Great recipe to use up zucchini. I added 2 teaspoons of cinnamon to the batter, but followed the rest of the recipe as written. It had to bake about 30 minutes, but came out perfect. It was a hit at my house, thanks for sharing!

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