Description
Description Bright, tender, and just sweet enough, these Lemon Zucchini Bars are a wonderful cross between a citrusy lemon square and a moist, vegetable-packed cake.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt or sour cream
- 1 cup grated zucchini, lightly squeezed to remove excess moisture
- ½ cup fresh lemon juice (from about 2 – 3 lemons)
- 1 tablespoon lemon zest
- 1 ½ cups powdered sugar
- 2 – 3 tablespoons milk or lemon juice
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Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla, yogurt, lemon juice, and lemon zest.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared baking pan and bake for 28–35 minutes, or until a toothpick comes out clean.
- Let the bars cool completely in the pan on a wire rack.
- To make the glaze, whisk together powdered sugar and milk or lemon juice until smooth.
- Once cooled, pour the glaze over the bars and let it set for about 15–30 minutes before slicing.
Notes
- Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.