Another recipe to use up those pesky zucchini.

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

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  • Melt the butter over low heat. In a large mixing bowl, combine the butter, honey and eggs. Beat well.

  • Stir in the flour, salt and baking powder and mix well. Mix in zucchini, dates and walnuts until well blended.

  • Spread mixture into baking pan and bake for 25 to 30 minutes, until lightly brown. Cut into 1 x 3 inch long pieces, and roll in confectioners' sugar while still warm.

Nutrition Facts

89.5 calories; 1.5 g protein; 14.3 g carbohydrates; 17 mg cholesterol; 30.3 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2008
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! Read More
(18)

Most helpful critical review

Rating: 3 stars
06/15/2004
This was OK not something I will make again. Mine was cake like and a little soggy. Read More
(9)
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/04/2008
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! Read More
(18)
Rating: 4 stars
08/05/2006
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. Read More
(13)
Rating: 5 stars
08/26/2008
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!:-) Read More
(11)
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Rating: 5 stars
05/25/2009
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. Read More
(11)
Rating: 5 stars
08/12/2009
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! Read More
(9)
Rating: 3 stars
06/15/2004
This was OK not something I will make again. Mine was cake like and a little soggy. Read More
(9)
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Rating: 4 stars
09/13/2010
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. Read More
(7)
Rating: 4 stars
10/22/2013
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 Read More
Rating: 4 stars
07/21/2014
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. Read More