Zucchini Nut Bars

These Zucchini Nut Bars turned out to be a spongey date-laced treat. When making this recipe I used butter for greasing the glass pan to keep the flavor profile consistent. The use of honey versus sugar was a joy to work with. Wringing out the water of the grated zucchini is a must. The finished bar quite sticky on top and therefore I did not roll in the powdered sugar when warm. Even after cooling the bar was too difficult to cut due to its moisture and stickiness. After cutting a couple of bars I decided to refrigerate overnight. The following day the bar cut easily. A sprinkled dusting of powdered sugar on top and the look and taste was wonderful. However, the next day the powder sugar was all soaked in and sticky again on top. We keep these in the cooked bars in an airtight container in the frig. In the mornings we warm a bar for 10 seconds in the microwave for breakfast happiness, great with coffee.

Came out perfect! I didn’t have dates or walnuts, so I substituted candied pineapple and cashews. I also forgot to squeeze out the juice form the zucchini, so I added in 1/4 c. of extra flour.

Really good! I followed the recipe but I added about a half cup of oats and dark chocolate morsels. Soooo yummy!

I also used whole wheat flour, and used egg beaters substitute for the eggs. Cooked for about 32 minutes @ 325 . Delicious, not soggy at all.

Let’s just say that I’m back in the kitchen this morning making another batch. My family tore it up. I did what one of the reviews suggested – squeezed the zucchini to rid it of the excess liquid – so I had no problems with soggy bars. And I left out the powdered sugar coating. Like some one else said it really didn’t need it. I don’t think I’m going to be able to freeze any of this zucchini(it was an 8 pounder) but that’s ok.

This recipe was very good we all loved it and I will make it again. I’m not sure why others had soggy bars mine were moist but firm

Good recipe, full of good stuff! I had to make a substitution because I had only 2 eggs, so I added a banana; then I realized I didn’t have any butter, so I substitued olive oil, which was flavoured blood orange. As a result, the bars turned out very sweet, but with a lovely orange flavour. Looking forward to trying it again with the suggested ingredients.

This is a very nice recipe! I made it exactly as presented and had no problems at all. The only thing I did not do was the powdered sugar. This is a tasty treat!

I altered this recipe based on what I did and didn’t have. I added 1 1/2 cup dates, no nuts, no powdered sugar,and whole wheat flour instead of white. I squeezed the water out of the zucchini as mentioned in the other comments. This is a very tasty way to get rid of zucchin, and I will make it again. It is very moist, which did not bother me.

I loved this recipe. It’s not only easy to make, but easy to adjust to what’s on hand. My husband is a baking “expert” and when he tested them he said this recipe is definitely a keeper! 🙂

I didn’t have trouble with the bars being soggy, but I did make sure to squeeze all the excess liquid out of the zucchini first, which may account for the other reviewers soggy bars. I also didn’t roll them in powdered sugar–they are quite sweet and don’t really need it. A really yummy way to use up those leftover zucchinis!

We liked these bars. The flavour was great but as the other review says they were a little cake like and soggy. You can really taste the honey which I like. I substituted rasins for the dates. The powdered sugar absorbed so I dont think I’ll use it next time. I also might try adding some oats in hopes that they will turn about a little more dense.

This was OK, not something I will make again. Mine was cake like and a little soggy.