The Ultimate Zucchini Bar

AmmaWendy avatar
By Wendy Rusch
from Cameron, WI

This bar is over the top good! Everyone that likes zucchini bars, will love these! I kicked them up with lemon, spices, coconut and craisins. Yum!!! If you love lemon! I'd add another lemon. Now, if you don't want the spices, don't put them in, I would try to add cinnamon though, but don't need too. Don't have craisins? Don't use them. You could however use raisins, if desired. You could skip the lemon too. All the extra flavors are pretty optional...and you can use any nut. I think macadamia nuts would be amazing with the coconut and spices. I hope you give this a try! Enjoy!!!

serves 30
prep time 15 Min
cook time 30 Min
method Bake

Ingredients

  • 1 c
    butter
  • 1/2 c
    sour cream
  • 1 c
    sugar
  • 1 c
    brown sugar
  • 4
    eggs
  • 1 Tbsp
    vanilla
  • 3 1/2 c
    flour
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    sea salt
  • 1/2 tsp
    all spice
  • 1 tsp
    ginger
  • 1 tsp
    nutmeg
  • 1 tsp
    cinnamon
  • Zest
    of 2 lemons
  • 3-4 c
    zucchini, shredded
  • 1 1/2 c
    coconut
  • 1 1/2 c
    craisins (dried cranberrys) hydrated
  • 1 1/2 c
    roasted almonds, coursely chopped
  • FROSTING
  • 1 c
    butter, softened
  • 8 oz
    cream cheese
  • 1/8 tsp
    sea salt
  • 1 tsp
    vanilla
  • Zest
    of 1 lemon
  • 4 c
    powdered sugar
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How To Make

  • 1
    Preheat oven to 350. Spray a jelly roll pan. (11x17) Cream together butter, sour cream, sugar's, eggs and vanilla. Beat 1 minute. Add flour, soda, salt and spices. Mix together. Stir in zest, zucchini, coconut, craisins and nuts. Spread into sprayed pan. Bake 15 minutes, turn pan and bake 10-15 more minutes. Until toothpick comes out clean with couple crumbs. Cool completely.
  • 2
    Frosting Cream together butter, cream cheese, salt and vanilla until smooth. Mix in powered sugar and zest. Beat until smooth and creamy.
  • 3
    Spread frosting over cooled bars. Sprinkle with toasted coconut, zest and/or nuts if desired.

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