BY ANITA HIRSCH

Special to The Press

Ingredients

3/4 cup butter

1/4 cup granulated sugar

1/2 cup brown sugar, packed

2 eggs

1 tsp. vanilla

1-3/4 cup flour

1-1/2 tsp. baking powder

2 cups shredded zucchini

1 cup unsweetened grated coconut

1/2 cup chopped pecans

Topping

1 T. powdered sugar

1/4 tsp. cinnamon

Directions

Set oven to 350 degrees.

Cream butter, white and brown sugars, add eggs and vanilla and beat.

Combine the flour and baking powder and add to the butter mixture.

Stir in the zucchini, coconut and pecans.

Spread in a greased and floured 9-inch x 13-inch pan.

Bake for 40 minutes.

Remove from oven.

When cooled, cut into squares and combine the powdered sugar and cinnamon in a small strainer and dust over the squares.

Yield: 25 squares.