If there’s one veggie that produces more than enough to eat, it has to be zucchini. Gardens are overflowing with zucchini this time of year, and it can be hard to know exactly what to do with the excess. You can only make so many zucchini breads!

{Check out these 50 Mouth Watering Zucchini Recipes.}

This recipe is a mix between a bread, cake, and bar, and features a deliciously sweet, {but not too sweet!} cinnamon frosting. They freeze wonderfully too, and are perfect frozen or thawed.

Start by combining butters and sugars, and cream until light and fluffy. Add the eggs, vanilla, and then all your dry ingredients.

Add in zucchini, coconut, and nuts last, although the coconut and nuts aren’t mandatory. It really depends on your taste.

Then spread batter into a greased cookie sheet and bake until a toothpick in the center comes out clean, about 25-30 minutes.

The cookie sheet does make a bit of a thinner bar, so if you wanted it to be a little thicker, you could spread batter into a 9×13. You will just have to bake zucchini bars longer.

While the bars are baking, it’s time to whip up that cinnamon frosting!

Combine confectioners sugar and cinnamon in a bowl, then stir in the wet ingredients to achieve a spreading consistency. If it’s too thick, add a little bit more milk, and if it’s too runny, just add a little bit of confectioners sugar.

When the bars are completely cool, frost with cinnamon icing, cut, and enjoy!

Frosted Cinnamon Zucchini Bars

Yield: 12 dozen bars 1x

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Ingredients

Scale

3/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
2 cups shredded zucchini
1 cup flaked coconut
3/4 cup chopped walnuts
2 cups confectioner’s sugar
1 tsp ground cinnamon
2 tbsp butter, melted
1 tsp vanilla
2-3 tbsp milk

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Instructions

For the Bars:

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine flour and baking powder, gradually add to the creamed mixture. Stir in zucchini, coconut, and nuts.
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.

For the Frosting:

Combine confectioner’s sugar and cinnamon into a bowl. Stir in the butter, vanilla, and enough milk to achieve a spreading consistency.
Frost bars after completely cool.

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Recipe adapted from Taste of Home

Even if you don’t have time to make anything this season, make sure you shred and freeze your zucchini to preserve for later.

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Then you can whip up a batch of these Frosted Cinnamon Zucchini Bars to remind you of Summer’s harvest!

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