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Zucchini Coconut Almond Slice

full pan of zucchini slice cut into squares
Difficulty Beginner
Time
Prep Time: 5 min Cook Time: 35 min Total Time: 40 mins
Servings 24
Description

This zucchini coconut slice recipe is perfect for using up those extra summer zucchini. This slice is not too sweet and has a lot of great texture, plus you get in a serve of veggies!

Ingredients
    Base
  • 110 grams salted butter (room temperature)
  • 3/4 cups granulated sugar
  • 1 1/2 cup all purpose flour
    • Topping
  • 3 large eggs
  • 1 1/2 cup zucchini (shredded)
  • 2 cups brown sugar (packed)
  • 1 1/2 cup shredded coconut
  • 70 grams sliced almonds
  • 1/2 cup chocolate chips
  • 1 1/2 teaspoon vanilla extract
  • 3 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • kosher salt
Instructions
    Base

  1. Preheat oven to 375F

  2. Line a 9x13" pan with parchment paper and grease sides

  3. Cream butter and sugar until light and fluffy

  4. Add flour and mix until combined

  5. Press an even layer of the mixture into prepared pan and bake for 10 minutes

    6. Topping

  6. In a large bowl, lightly whisk eggs

  7. Add remaining topping ingredients and stir to combine

  8. Pour topping mixture of par-baked base and spread evenly

  9. Bake for another 25-30 minutes until topping is set

  10. Let cool completely in a pan before removing

  11. Cut into slices with a serrated knife

Keywords: Coconut, Zucchini, Almond, Cookie Bar, Slice
Read it online: https://mandymaccbakes.com/recipes/zucchini-coconut-almond-slice/