COCONUT MACADAMIA ZUCCHINI BARS

1/2 cup vegetable oil

1/2 cup butter, melted
2 cups sugar
4 eggs
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tbsp. coconut liqueur or 1 tsp. extract
1/4 tsp. salt
2 cups raw zucchini, peeled and shredded
1 cup Macadamia nuts or shredded almonds, chopped (I actually used pecans)

Topping:

1 (3 oz.) pkg cream cheese, softened
1/4 cup butter
2 tsp. milk
1 tbsp. coconut liqueur or 1 tsp. extract
2 cups confectioners' sugar

Preheat oven to 350°F.

Peel zucchini, discard ends and remove any seeds. Shred the zucchini just before using in a food processor (or use a hand grater).
Beat together oil, butter, and sugar. Add eggs and coconut flavoring, beating until fluffy.
In a medium bowl, combine flour, baking powder, baking soda and cinnamon and salt, stirring until well mixed. Add to the first mixture. Fold in raw zucchini and nuts.
Pour batter into a greased 11x15-inch pan and bake for about 25 minutes or until done.
To make frosting, beat together softened cream cheese, 1/4 cup softened (not melted) butter 2 tsp. milk, coconut flavoring and 2 cups confectioners' sugar. Spread the mixture over the cooled zucchini bars. Sprinkle top with flaked coconut.

ZUCCHINI OATMEAL COOKIES

INGREDIENTS

· 1/2 c margarine or butter

· 3/4 c honey (I used raw sugar)

· 1 egg

· 2 c Whole wheat flour (I used freshly ground whole wheat)

· 1 tsp baking soda

· 1 tsp Ground cinnamon

· 1/4 tsp Ground cloves

· 1/2 tsp ground nutmeg

· 1/4 tsp salt

· 1 c Grated zucchini

· 1 c Rolled oats

· 1 c Chopped dates or raisins (I used craisins)

PREPARATION

Cream margarine with honey. Add egg and beat well. Sift flour with soda, cinnamon, cloves, nutmeg and salt. Add flour mixture alternately with zucchini to egg mixture. Stir in oats and dates. Drop by teaspoons onto greased baking sheets. Bake at 375F 10 to 12 minutes.