Coconut Zucchini Bars

These bars are a perfect way to end the season. Summery coconut flavor with fall flavors of a spiced zucchini bar.

Bars

1 cup all-purpose flour

1 cup grated zucchini

2/3 cup cane sugar

½ cup shredded unsweetened coconut

1 egg

1 T molasses

1 tsp baking soda

½ tsp vanilla

½ tsp ground cinnamon

½ tsp ground ginger

Coconut frosting

1 cup powdered sugar

2 oz cream cheese

1 T butter, softened

¼ tsp coconut extract

1/3 c shredded unsweetened coconut

Preheat oven to 350 degrees. In a large bowl mix butter and sugar till blended. Add egg, vanilla, and molasses and stir well. Add flour, spices and baking soda and stir till incorporated. Fold in zucchini and coconut. Spread evenly into a greased 8x8 baking pan. Bake for 25 to 30 minutes or until a toothpick inserted in the middle of the bars comes out clean. While cooling, prepare the frosting.

In a small bowl, mix cream cheese, butter and extract. Add powdered sugar ¼ cup at a time stirring well.

Heat coconut in a small skillet to medium heat, toss gently until coconut is lightly browned. Take off heat and set aside to cool. 

When bars have cooled at least 20 minutes, frost evenly and sprinkle with toasted coconut.  Chill leftovers for up to three days -- if they last that long. 

Chilled Veggie Pizza

1 refrigerated whole wheat pizza crust (in the tube)

1 – 8oz package Neufchatel cheese (low fat cream cheese)

¼ cup prepared basil pesto

1 cup shredded carrots

¾ cup diced zucchini

¾ cup diced bell pepper

¾ cup halved grape tomatoes 

1/3 cup finely diced red onion

1 cup shredded white sharp cheddar

¼ cup finely chopped fresh basil

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

Olive oil for drizzling

Preheat oven to 425 degrees. On a cookie sheet lightly greased with olive oil, unroll pizza crust and carefully stretch to a rectangle. Sprinkle with garlic powder and salt. Bake for 15 to 20 minutes until crust is a golden brown. Drizzle with a bit of olive oil. Let cool.

In a small bowl, stir together Neufchatel cheese and pesto thoroughly. Spread over cooled crust. Top with vegetables and then cheese. Sprinkle with basil and pepper. Chill for about 30 mins before serving.

Refrigerate leftovers for up to two days.