Preheat the oven to 350° F. Rub a light layer of coconut oil into a 9x13 glass baking dish or line the dish with parchment paper.
In a large mixing bowl combine the butter, applesauce, coconut sugar, eggs, and vanilla. Stir until combined.
Add the dry ingredients and stir until combined. Fold in the shredded zucchini.
Spread the batter in the 9x13 glass baking dish. Bake for 28-30 minutes. The bars should bounce back when pressed gently.
For best texture results, cut the bars with a dull knife while they are still warm. Enjoy warm or cooled! Store these bars in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.