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
Scale
- 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
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
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon, zucchini, bars, dessert, glaze, baking