Recipe by AMISPKRIS
"These zucchini bars are so delicious that my family can eat the entire batch in one day!!! They are very easy and moist."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/3 cups
1 (3 ounce) package
2 1/2 cups
Wonderful recipe. I read about the concerns of too much oil. I added 1/3c of oil and 2/3c apple sauce. I also added some nutmeg and cinnamon.
I'm not sure if it's something I did wrong, but these did not come out at all. I cooked them until the edges burned, and the middle was still completely uncooked. I did try a little piece off the edge before I dumped it out, and it had a great taste. The cooking time is just off!
I have not tried this recipe yet, but I will say that if your bread/bars are not cooking up right, you really HAVE TO squeeze all the liquid out of the shredded zucchini BEFORE you measure it. That is imperative!!! Zucchini is a very watery vegetable and that may be the problem.
Very good recipe, although I have to say I would call this Zucchnini Cake due to the texture. To me, bars are more chewy.
That being said, I have had rave reviews on this recipe. My family loved the first batch, so I made another to take to a picnic and they were a hit there too. I tried adding some spice to the second batch like some users recomended, but it didn't seem to make a big difference in the taste - maybe I didn't add enough. However, I like the taste of the original recipe anyway - I think if you add too much spice it would overwhelm the taste of the batter.
The frosting was a little too sweet for me, so in the second batch I added the confectioners sugar a little at a time and tasted as I went along - I ended up using far less than what was called for, I'd say about half. The second batch of icing was much less sweet and I thought a perfect topping for the bars.
Bottom line is this is a good recipe to make as is or to tweak to personal preferences. And DEFINITELY squeeze the water out of the shredded zucchini - it made all the difference in the world.
These were great! I added nuts the 2nd time I made them. The frosting was a bit to buttery for my family so I decreased the butter and increased the cream cheese.
These are easy but I think there is too much oil in the recipe. I made to a T except I added some cinnamon. They taste good but they are too oily. It is extremely important to drain the zucchini. Just put the shredded zucchini in a dish towel and wring out. When you see how much water comes out you will see why it is so important to do this. My bars still took about 15 minutes longer to cook than what the recipe stated. If you make the frosting, make sure you add about 1 cup of the powdered sugar and taste, then keep tasting until it is the taste you prefer. Thank you!
I had to change my rating on this. I guess I rated it too soon. My family loved these so I changed rating to a 5! They are very moist!
This was a great "starter" recipe! I added nutmeg, cinnamon and some applesauce and it tastes like a great, moist breakfast cake! The grownups love it can't see why the kids won't too!
Very, very good. I added vanilla to the frosting and also a little more cream cheese because the frosting was a little buttery. Overall a good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 133
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These moist, cinnamony pumpkin bars have a rich cream cheese frosting.
These simple holiday pumpkin pie bars have layers of flavor.
See how to make simple, scrumptious blueberry bar cookies.