We altered this home-grown Kid Tested Zucchini Bars recipe from the Detroit News…
Special Diet Notes: Kid Tested Zucchini Bars
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. Optionally nut-free.
For gluten-free: use your favorite gluten-free baking blend
For egg-free / vegan: swap the eggs for an Egg Replacer such as Ener-G.
Kid Tested Zucchini Bars
Author: Alisa Fleming
Serves: 16
Ingredients
- ¾ cup dairy-free margarine (such as Earth Balance)
- ½ cup sugar
- ½ cup packed brown sugar
- 2 eggs (may use egg replacer such as Ener-G's)
- 1 teaspoon vanilla extract
- 1¾ cup flour
- 1½ teaspoon baking powder
- 2 cups shredded zucchini
- 1 cup shredded coconut
- ¾ cup chopped nuts, optional
Frosting:
- 1 cup powdered sugar, or more if needed
- 2½ tablespoons dairy-free milk beverage
- ½ teaspoon cinnamon
- 1½ tablespoons melted margarine
- 1 teaspoon vanilla extract
Instructions
- 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.
