These zucchini coconut cookie bars are the perfect combination of moist zucchini and sweet coconut. They are a delicious and healthier alternative to traditional cookie bars. This recipe is easy to make and great for using up any excess zucchini from your garden. The bars are filled with a chewy coconut center and topped with a crunchy coconut crust. They are perfect for a summer treat or even as a sweet snack any time of the year. Give these zucchini coconut cookie bars a try and you won't be disappointed!
Ingredients
- 1 cup shredded zucchini
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
- In a large bowl, combine the shredded zucchini, flour, oats, shredded coconut, granulated sugar, brown sugar, melted butter, vanilla extract, baking soda, and salt. Stir until well combined.
- Press the mixture into the prepared baking pan, ensuring an even layer.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bars cool completely in the pan before cutting into squares.
- Serve and enjoy these delicious zucchini coconut cookie bars!
