Description
These Zesty Lemon Zucchini Bars are a delightful combination of moist zucchini cake infused with bright lemon zest, topped with a tangy lemon cream cheese frosting. Perfect for a refreshing dessert or a sweet afternoon treat, these bars offer a perfect balance of citrus flavor and tender texture.
Ingredients
Scale
For the zucchini bars:
- 2 cups plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup white sugar
- Zest from 2 lemons
- 3/4 cup neutral oil (grapeseed, canola, or vegetable)
- 3 large eggs, lightly beaten
- 1 tbsp lemon juice
- 1 tsp vanilla flavoring
- 2 cups shredded zucchini
For the lemon cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cups confectioners’ sugar
- 2 tbsp lemon juice
- 1 tsp grated lemon zest
- Small pinch salt
Instructions
- Prepare the Baking Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 10 x 15-inch sheet pan with nonstick cooking spray or line it with parchment paper, then set aside. For thicker bars, a 9×13-inch pan can be used instead.
- Mix the Dry Ingredients: In a small bowl, whisk together 2 cups plain flour, 1 tsp baking powder, and 1/2 tsp salt until thoroughly combined. Set aside for later use.
- Combine the Wet Ingredients: In a large bowl, combine 1 cup white sugar and the zest from 2 lemons by rubbing them together with your fingers until fragrant and evenly distributed. Whisk in 3/4 cup neutral oil, 3 lightly beaten eggs, 1 tbsp lemon juice, and 1 tsp vanilla flavoring until smooth. Finally, stir in 2 cups shredded zucchini until evenly incorporated.
- Combine Wet and Dry Ingredients: Add the dry mixture into the wet mixture gently and stir just until combined, being careful not to over-mix. Stop as soon as no streaks of flour remain to keep the bars fluffy.
- Bake the Zucchini Lemon Bars: Pour the batter evenly into the prepared pan and spread into an even layer. Bake for 25 to 30 minutes until the bars are set and a toothpick inserted in the center comes out clean. Avoid overbaking to maintain moistness. Allow to cool completely in the pan before frosting.
- Prepare the Lemon Cream Cheese Frosting: In a bowl, beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until creamy. Gradually add 3 to 4 cups confectioners’ sugar, mixing well after each addition to reach desired sweetness and consistency. Stir in 2 tbsp lemon juice, 1 tsp grated lemon zest, and a small pinch of salt. Spread the frosting evenly over the cooled bars.
Notes
- To shred zucchini, use the large holes of a box grater and lightly squeeze out excess moisture for best texture.
- The lemon zest enhances the bright citrus flavor, so use fresh lemons for best results.
- For thicker bars, use a 9×13-inch pan instead of the sheet pan.
- Store bars refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.
- You can substitute the neutral oil with melted coconut oil for a subtle flavor variation.
- Ensure the bars are completely cool before applying frosting to prevent it from melting.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (based on 24 bars)
- Calories: 210
- Sugar: 17g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon zucchini bars, lemon dessert bars, zucchini cake, lemon cream cheese frosting, easy baked bars, citrus dessert
