EZPZ summer time garden treat that is a dessert chock full of veggies too! Won’t have a problem getting the kiddos eating their veggies with this recipe.
Bars
- ½ cup Abingdon Olive Oil Company Extra Virgin Olive Oil
- 1 tablespoon Abingdon Olive Oil Company Infused Butter Olive Oil
- 1/2 cups brown sugar
- 1/2 cups sugar
- 2 eggs
- 2 cups zucchini/rhubarb shredded (I generally use my food processor with the shredding blade, alternating between the two)
- 1 cup coconut
- 1 teaspoon vanilla
- 1 3/4 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
Frosting
- 1c powder sugar
- 1 tablespoon water
- 1 tablespoon Abingdon Olive Oil Company Cara-Cara Orange Vanilla Balsamic Vinegar
- 3 1/2 teaspoon Abingdon Olive Oil Company Fused Lemon Olive Oil
- 1 teaspoon vanilla
- 1/2 tablespoon cinnamon
Directions
- Cream oil and sugar until fluffy. Add eggs one at a time. Stir in vanilla, flour and baking powder. Mix well. Stir in other ingredients. Spread batter evenly in well greased cookie sheet.
- Bake @ 350 for 40 mins
- Frost while warm
