Preheat your oven to 325 degrees. It’s essential to get the heat going before you start mixing your ingredients, ensuring the bars bake evenly.
Grease a 9×13-inch baking dish thoroughly to prevent sticking. I find that using a bit of butter or cooking spray works wonders for easy removal.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. This process typically takes about 2 to 3 minutes, and it’s crucial as it incorporates air for a lighter texture.
Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and blend until fully combined. The batter should look smooth and creamy.
In another bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together to evenly distribute the leavening agent.
Gradually add the flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix; a few flour streaks are perfectly okay.
Now it’s time to fold in the fun ingredients! Gently stir in the shredded coconut, chopped pecans, finely shredded zucchini, and mini chocolate chips until everything is evenly distributed.
Spread the batter into the prepared baking dish, using a spatula to smooth the top. This helps ensure even baking and an attractive final appearance.
Bake in the preheated oven for 25 to 30 minutes or until the center is set and a toothpick inserted into the middle comes out clean. The edges should be lightly golden.
Once baked, remove the dish from the oven and let it cool for around 10 to 15 minutes. This cooling period makes it easier to slice the bars.
While the bars are cooling, whisk together the powdered sugar, melted butter, and milk in a bowl until the glaze reaches your desired consistency. It should be smooth and pourable.
Once cooled, drizzle the glaze evenly over the bars and let set for a few minutes before cutting into squares. Enjoy your delightful Zucchini Bars with Pecans and Coconut!
