Kid Tested Zucchini Bars


We altered this home-grown recipe from the Detroit News…


  • 3/4 cup margarine (such as earth balance)
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs (may use egg replacer such as Ener-G’s)
  • 1 teaspoon vanilla extract
  • 1 3/4 cup flour
  • 1 1/2 teaspoon baking powder
  • 2 cups shredded zucchini
  • 1 cup shredded coconut
  • 3/4 cup chopped nuts, optional


  • 1 cup powdered sugar, or more if needed
  • 2 1/2 tablespoons soy or rice milk
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons melted margarine
  • 1 teaspoon vanilla extract


Wash hands. Heat oven to 350 degrees. Cream margarine in bowl until light and fluffy; beat in sugars. Add eggs one at a time, and vanilla. Stir in flour and baking powder. Then mix in zucchini, coconut and nuts. Spread in a greased 15 x 10-inch pan. Bake for 20 to 25 minutes. Meanwhile, make frosting. Combine powdered sugar, milk, cinnamon, margarine and vanilla; beat until smooth. (Add the milk gradually until the desired consistency is achieved.) Add additional powdered sugar, if needed, if frosting is too thin. Spread frosting over warm bars.
Yields 16 bars.
Per bar: 289 calories; 16 g fat (4 g saturated fat; 50 percent calories from fat); 34 g carbohydrate; 34 mg cholesterol; 4 g protein; 1 g fiber.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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