Zucchini Bars with Pecans and Coconut are covered with a sweet cinnamon glaze. They make a great summer treat.

 
Do you have a surplus of zucchini that you have no idea what to do with" Scroll down to find more zucchini recipes. Or try these bars which are perfectly moist and sweet, with a little crunch from the pecans.
This is a simple, old-fashioned recipe that’s great for using up zucchini. These bars are buttery with both granulated sugar and brown sugar added for sweetness.
I love to add just a few mini chocolate chips to the batter because I love chocolate with zucchini. But the chocolate isn’t necessary and you can use regular-sized chocolate chips instead.

 
Tips for making Zucchini Bars with Coconut and Pecans:

These bars only bake for 25 to 30 minutes, so be sure to finely shred your zucchini or it may be a little crunchy. The coconut can be left out if you don’t like it.
You can use walnuts instead of pecans.
Squeeze the shredded zucchini a little in paper towels before adding it to the batter to get rid of excess moisture.

 
How to pick a good zucchini:

Look for zucchini that are on the smaller side (6 to 8 inches). The huge ones are great for stuffing but they don’t have as good a flavor.
The skin should be dark green and unblemished.

I love how versatile zucchini is and it is so inexpensive this time of year.
Try these other fabulous zucchini recipes:

Zucchini Cupcakes with Caramel Frosting
Chocolate Zucchini...