Lemon Zucchini Bars
Brighten up your dessert table with these irresistibly moist and tangy Lemon Zucchini Bars! Packed with freshly grated zucchini for a hint of natural sweetness and a pop of lemon zest for refreshing flavor, these bars strike the perfect balance between light and indulgent. The tender, cake-like base is made even more delightful with a shiny lemon glaze that adds a touch of sweetness and citrusy zing. Ready in just 40 minutes, including prep and bake time, this recipe effortlessly transforms simple ingredients like Greek yogurt, fresh lemon juice, and vegetable oil into a vibrant treat that delights any crowd. Whether you’re serving them for a spring brunch or enjoying them as an afternoon snack, these easy-to-make bars are a must for lemon lovers.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 1 tablespoon Lemon zest
- 2 pieces Large eggs
- 0.5 cup Vegetable oil
- 0.25 cup Plain Greek yogurt
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Grated zucchini
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
- 1 teaspoon Milk (optional for thinning glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x9-inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, mix the sugar and lemon zest together with your fingers until fragrant and well blended.
Add the eggs, vegetable oil, Greek yogurt, lemon juice, and vanilla extract to the sugar mixture, then whisk until smooth and combined.
Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Fold in the grated zucchini until evenly distributed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the bars cool completely in the pan on a wire rack before glazing.
To make the lemon glaze, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add a teaspoon of milk to thin it out to your desired consistency.
Drizzle the glaze over the cooled bars and let it set for 10–15 minutes.
Cut into 12 bars and serve. Enjoy your Lemon Zucchini Bars!
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 428.6 g | 156% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 277.9 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 220 mg | 17% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1141 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
