It isn't bad.. but I had to cook it much longer than it said, and maybe you should put a note about the consistency that the zucchini should be. It's terribly difficult to actually grate a zucchini (at least the massive zucchinis that tend to be forgotten about in my garden..) so i used a processor which may have made it too watery, which is my own fault. I think it's necessary to use the glaze (I wasn't going to as my mom's on a diet and it makes it a relatively healthy dessert without it), because otherwise it doesn't taste like much. BUT it is something to do with all those zucchinis we have massing about our kitchen, and the many loaves of bread in the freezers =]

The texture was not to my liking.

this recipe is FANTASTIC! it was very moist and delicious. i loved and so did my entire family, they were very skeptical at first when i told them it had zucchini in it (i'm the health nut in the family) but they ended up loveing it. i did not use the icing and used regular butter instead of margerine it was fine without it. i also omitted the raisins,dates and nuts, and instead added chocolate chips to half. very good, i will definitly be making this again! fyi it's more like a moist cake than a "cookie bar" like the recipe says but definitly worth making

This got mixed reviews from my eaters :) It tastes all right, but the texture is just not pleasant. As other reviewers noted, this is NOT a cookie bar - it's like a bread. Mine came out very spongy, but I don't think I can blame that on the recipe since I modified it heavily. I put dried apricots, raisins, and orange zest and left out the prunes & icing. I also used 3/4 cup of brown sugar total, to replace the mixture of white and brown sugar. Next time around I will drain the zucchini in cheesecloth with a little sugar first for an hour to dry it out, and I'll use 1 cup of brown sugar. I'm keeping the apricots in for sure - they add a wonderful sweetness and flavor to the bread.

This recipe was very tasty. However, I found it was more like a cake then a cookie.

So good. Definitely cool completely before cutting; they firm up substantially.

Absolutely delicious!! I did not use the raisins or dates, but my family raved about this dessert! A definite must try!

These have the most amazing flavors! I took half of this recipe to a family gathering and the were the conversation topic of the night. Many people asked for the recipe. Good thing we only took half the pan, now we still have more to enjoy at home! Thank you for this recipe, I followed contributors directions to a "T".

Four stars instead of five for two reasons: These are definitely not "cookie bars"...it's cake. Second, I didn't necessarily care for the dried fruit...it wasn't bad, just not my favorite addition. I'm absolutely making it again, but next time I'm dropping the raisins and dates, baking it in cake pans, and trying it topped with some sort of coconut pecan-type icing. I think that would be out of this world! All in all, if you're a fan of zucchini bread/cake, this is definitely worth trying! (By the way, I made a half batch in a square pan, and 30 minutes was a perfect baking time.)

These bars were MUCH too rich. I'm sure the fat intake is twice what I eat per day. I didn't care for them.

Yesterday I thought they were just okay and a day later I don't care for them. Soggy, greasy, tasteless.

Excellent!!

awesome even my raisin hating husband loved these. a real keeper

I've been meaning to make this for the last week.........well what a treat, it is like a big soft cookie and a cake like bar all in on! It was my husbands b"day and I didnt want to make a cake and all I had was confetti coconut(so it was quite colorful) Very tasty and moist texture and I loved the cinnamon in the icing!! Will make often(during zuchini season)

These cakey bars are a wonderful outlet for an overzealous zucchini plant!

i tried this recipe but making some differences. I used olive oil instead of margarine. I used only 1/2 cup white sugar and used 1/2 cup confectioners' sugar for icing. The taste was very different from the other kinds. Altough i used half of the reccomended sugar amount, it tastes rather sweety. thank you for the recipe.

Good recipe! Changes: The frosting is too thin..add more powered sugar. And put the nuts inside the cake instead of on the top. It tasted much better refrigerated. Cut in small squares because it is rich. I used butter instead of margerine. Everyone loved it. Half a recipe (cuts small works best for us)