Delicious Zucchini Coconut Cookie Bars - A Perfect Summer Treat

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

1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
2. 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.
3. Press the mixture into the prepared baking pan, ensuring an even layer.
4. 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.
5. Remove from the oven and let the bars cool completely in the pan before cutting into squares.
6. Serve and enjoy these delicious zucchini coconut cookie bars!

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