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.