Zucchini-Coconut Cookie Bars

Zucchini-Coconut Cookie Bars


"Moist, spicy, and nutty, these bars are healthy snack as well as a treat."

Ingredients 1 h {{adjustedServings}} servings 109 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, cream together the butter, white sugar, and brown sugar. Mix in eggs and 1 teaspoon vanilla until fluffy. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Stir in the coconut, dates, raisins, and zucchini. Spread batter into the prepared pan.
  3. Bake in preheated oven for 35 to 40 minutes. To make icing, mix together melted margarine, milk, 1 teaspoon vanilla, cinnamon, and confectioners' sugar. Drizzle icing over the bars while still warm. Sprinkle chopped nuts over icing. Cut into bars when cool.
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Reviews 69

  1. 84 Ratings


I am called "THE BAKER" by friends and family....NEVER, NEVER, NEVER have I received so many compliments on, and recipe requests as I have for these delicious bars. I've made them 4 times in 2 weeks ! I used currants because didn't have any dates--worked fine. Also--using quality cinnamon (and adding extra) brought many inquires as to the "special ingredient" in the icing. Thanks for a new favorite !!!


Very moist. I added cranberries (dried) because I didn't have dates and added chocolate chips. I would not do cranberries again but otherwise very good!


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.)