If July is blueberry month, then August is the time to start using up the zucchini in your garden.  This versatile veggie can be incorporated into both sweet and savory dishes.  Although one of my least favorites when it comes to cooking, zucchini is a great addition to quick breads, muffins, and other baked goods.  Try my recipe for Cinnamon Frosted Zucchini Bars. They are moist and sweet, and if you are like me, maybe you can convince yourself that one or two of these bars will meet a daily vegetable requirement!  Enjoy!

Cinnamon Frosted Zucchini Bars

½ cup of dark brown sugar

½ cup of white sugar

¾ cup of unsalted butter, at room temperature

1 ¾ cups of all-purpose flour

1 ½ teaspoons of baking powder

1 ½ teaspoons of pumpkin pie spice

2 extra-large eggs

1 teaspoon of vanilla bean paste

2 cups of shredded zucchini (pat dry between two towels to remove excess moisture)

½ cup of shredded coconut

Preheat the oven to 350 degrees.  Grease a 15x10-inch jelly roll pan with shortening.  In the bowl of an electric mixer, beat together the sugars and butter until light, then beat in the eggs and vanilla bean paste.

Sift together the flour, baking powder, and pumpkin pie spice.  Add to the creamed mixture, then stir in the zucchini and coconut.

Spread batter evenly into the pan with an off-set spatula.  Bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean.  Place the pan on a wire baking rack to cool completely, then frost with the following:

Cinnamon Frosting

3 cups of confectioners’ sugar

1 teaspoon of cinnamon

3 or 4 tablespoons of milk

4 tablespoons of unsalted butter, at room temperature

1 teaspoon of vanilla bean paste

Add all ingredients to the bowl of an electric mixer, and beat together until light creamy. 

Note:  To make these bars easier to cut, place in the refrigerator for about 30 minutes.