photo by Vseward Chef-V
- Ready In:
- 3⁄4 cup oil
- 1 1⁄2 cups white sugar
- 1 teaspoon vanilla
- 1 1⁄2 teaspoons baking powder
- 3⁄4 cup nuts
- 1⁄2 cup packed brown sugar
- 2 eggs
- 1 3⁄4 cups flour
- 1 cup flaked coconut
- 2 cups shredded unpeeled zucchini
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 1⁄2 teaspoons melted oleo
- 1⁄3 cup milk
- Cream oil until fluffy gradually adding sugars.
- Add eggs one at a time until each is mixed in well.
- Add vanilla.
- Stir in flour and baking powder.
- Add zucchini, coconut, and nuts.
- Spread evenly on cookie sheet.
- Bake at 350 for 40 minutes.
- Frost while warm. ( while making frosting add milk slowly and only enoug to make a glaze. you may need more than the listed amount.).
- Just a note: I made these recently and my mom informed me that I forgot the cinnamon. She puts cinnamon in with her glaze. Taste fantastic.
Questions & Replies
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These are a VERY sweet dessert! People at the potluck I took them to all thought they tasted like a glazed donut and had no idea they contained zucchini. I omitted the nuts in case of allergies and used 1/2 tsp of cinnamon in the glaze. Like the other reviewers, I did not put oleo in the glaze. I made them on a 10x15 cookie sheet and they were done baking after 30 minutes in my oven. If I make them again, I will probably cut down on the sugar a bit.
This is wonderfully moist and flavorful. Made exactly as stated except I skipped the "oleo" in the glaze and went with just the powdered sugar, 1/2 tsp vanilla and milk. Used walnuts for the nuts as that's our favorite. I was a little worried about pouring this into a flat cookie sheet as it filled it completely. I was pleasantly surprised that it rose in the oven perfectly. Nice golden brown. Great texture and flavor, loved the coconut in it. This was simple to put together and I will definitely make it again. Thanks for sharing this recipe. ;) (Made for Dec Bevy Tag 08) ~V
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I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight. I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.