1/2 cup vegetable oil
1/2 cup (1 stick) butter, melted
2 cups sugar
4 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
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

Topping:

1 (3 oz.) pkg cream cheese, softened
1/4 cup (1/2 stick) 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 teaspoons milk, coconut flavoring and 2 cups confectioners' sugar. Spread the mixture over the cooled zucchini bars. Sprinkle top with flaked coconut, if desired.

Submitted by: CM