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Zucchini Bars with Caramel Icing


The icing makes these extra special! Using fresh, shredded zucchini is best, though I often freeze extra shredded zucchini in 2-cup amounts in small freezer bags to for future use.

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Rate this recipe 4.5/5 (152 Votes)


  • BARS:
  • 1 3/4 cup flour
  • 1 1/2 teaspoon baking powder
  • 3/4 cup margarine, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 cup zucchini, shredded
  • 1 cup coconut
  • 3/4 C chopped nuts
  • 2 eggs
  • 1 teaspoon vanilla
  • ICING:
  • 3 tablespoons butter
  • 4 tablespoons milk
  • 1/2 cup brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla


Servings 12


Step 1


Sift together flour and baking powder. In a large bowl beat margarine and sugars until fluffy. Add eggs and vanilla. Stir in dry mix, zucchini, nuts , and coconut. Spread in a greased 9X13 pan. Bake at 350 F for 30 minutes.


Bring butter, milk and brown sugar to a boil. Remove from heat and beat in powdered sugar and vanilla. Spread on warm bars.


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