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Best Zucchini Bars

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Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   20

recipe id: 12777

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2 cups sugar
1 cup oil
3 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla extract
2 cups shredded zucchini
1 small carrot, shredded
3/4 cup rolled oats (or nuts)


1/2 cup margarine
1/4 teaspoon almond extract
2 teaspoons vanilla extract
2 1/2 cups powdered sugar
1 package (3 ounce size) softened cream cheese


For Bars: Beat sugar, oil and eggs in a large bowl Add the flour, cinnamon, salt, baking soda, baking powder and vanilla extract. Beat 1-2 minutes. Fold in zucchini, carrots and oats.

Pour into 15 x 10 x 1 inch pan. Bake at 350 degrees F for 15-20 minutes.

For Frosting: Blend frosting ingredients and beat till smooth. Frost bars when cool, and cut into desired sizes.

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362 calories, 18 grams fat, 48 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


I too loved these bars. Mine were cake-like in consistency but moist. Not necessarily a pick up and eat bar as they were so moist they stuck to my fingers, which I had the pleasure to lick off. Actually better the second day. I did have to increase the cooking time to about 23 minutes. I will make these again.

Guest at

REVIEW: 5 star recipe rating
WOW what a zucchini bar
Best is the word.
I made these for Thanksgiving
We always have zucchini bread but i wanted something different. I had so many I shared with the neighbors. They shared with their families and now everyone wants the recipe.

Thanks they were great
and I will make them every year as a new tradition.

Thanks Again

Guest at


These were very good !!!
I did change the 1 cup oil and used 1/2 cup softened butter and 1/2 cup peanut oil..Also instead of 3/4 cup of oatmeal I used 1/2 cup oats,1/2 cup coconut and still
added some roasted chopped walnut and pecans...they really don't even NEED the frosting, but it is
hard for me to resist so...

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