Description

These Zesty Lemon Zucchini Bars are a delightful balance of tart lemon flavor and moist shredded zucchini, baked into soft, tender bars and topped with a smooth, tangy lemon cream cheese frosting. Perfect for a refreshing dessert or a sweet snack, these bars combine citrus brightness with a subtle vegetable twist that makes them uniquely delicious and moist.

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 slightly thicker bars, use a 9×13-inch pan.
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.
Combine the Wet Ingredients: In a large bowl, add 1 cup white sugar and zest from 2 lemons. Rub them together with your fingers until fragrant and evenly mixed. Whisk in 3/4 cup neutral oil, 3 lightly beaten large eggs, 1 tbsp lemon juice, and 1 tsp vanilla flavoring until smooth. Stir in 2 cups shredded zucchini until evenly incorporated.
Combine Wet and Dry Ingredients: Add the dry mixture to the wet mixture and gently stir just until combined, stopping as soon as no streaks of flour remain to keep the bars fluffy and tender.
Bake the Zucchini Lemon Bars: Pour the batter evenly into the prepared pan. Spread out with a spatula to an even layer. Bake at 350°F (175°C) for 25 to 30 minutes, or until the bars are set and a toothpick inserted in the center comes out clean. Let 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 smooth. Gradually mix in 3 to 4 cups confectioners’ sugar until desired sweetness and consistency. Stir in 2 tbsp lemon juice, 1 tsp grated lemon zest, and a small pinch of salt. Spread evenly over cooled bars.

Notes

Use shredded zucchini with most moisture squeezed out to prevent soggy bars.
For thicker bars, bake in a smaller pan (9×13 inch) and increase baking time by 5-7 minutes, checking for doneness.
Do not overmix the batter to maintain a tender crumb.
Let bars cool completely before frosting to prevent frosting melting.
Store bars in the refrigerator for up to 5 days or freeze unfrosted bars for longer storage.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (approx. 2x3 inches)
Calories: 220 kcal
Sugar: 18 g
Sodium: 115 mg
Fat: 13 g
Saturated Fat: 4.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg

Keywords: lemon zucchini bars, lemon dessert, zucchini dessert, lemon cream cheese frosting, summer dessert, easy baking recipe, moist zucchini bars