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Frosted Cinnamon Zucchini Bars

Frosted Cinnamon Zucchini Bars

"I figure you can never have enough recipes calling for zucchini! These cake-like bars with a cinnamon-flavored frosting are unbelievably good."
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 60 servings

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Directions

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  1. In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine four and baking powder; gradually add to the creamed mixture. Stir in zucchini, coconut and nuts.
  2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a bowl, combine sugar and cinnamon. Stir in butter, vanilla and enough milk until frosting reaches spreading consistency. Frost cooled bars; cut.

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Reviews

Read all reviews 24
  1. 27 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 t...

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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 t...

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...

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 batte...

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, c...

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 ...

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, al...

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,...

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!

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...

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