Go Back
–+ servings
Lemon Zucchini Bars with Glaze

Moist Lemon Zucchini Bars with Glaze for Blissful Baking

Delightful Lemon Zucchini Bars with Glaze marry fresh lemons with zucchini for a moist, tender dessert that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 1.5 cups All-Purpose Flour can swap for gluten-free blends
  • 1 teaspoon Baking Powder important leavening agent
  • 0.5 teaspoon Baking Soda enhances texture
  • 1 pinch Salt enhances sweetness
  • 0.5 cups Unsalted Butter softened; can substitute margarine or coconut oil
  • 1 cups Granulated Sugar can use brown sugar for deeper flavor
  • 2 large Eggs can use flax eggs for vegan version
  • 1 teaspoon Vanilla Extract opt for pure extract for best flavor
  • 0.5 cups Yogurt or Sour Cream can use dairy-free yogurt for vegan option
  • 1 tablespoon Fresh Lemon Juice preferably fresh; bottled in pinch
  • 1 cups Grated Zucchini squeeze out excess water
  • 1 tablespoon Lemon Zest provides aromatic flavor
For the Glaze
  • 1 cups Powdered Sugar base for sweet glaze
  • 2 tablespoons Lemon Juice or Milk mix with powdered sugar for glaze

Equipment

  • 8x8 inch baking pan
  • Mixing Bowls
  • electric mixer
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan with butter or non-stick spray, then dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Mix yogurt and fresh lemon juice together, then incorporate it into the wet ingredients.
  6. Gradually add dry ingredients to the wet mixture, alternating with the yogurt and lemon mixture, mixing until just combined.
  7. Fold in grated zucchini and lemon zest until evenly distributed.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 30–35 minutes, checking for doneness with a toothpick.
  10. Let the bars cool in the pan for 15-20 minutes, then transfer to a wire rack.
  11. For the glaze, whisk together powdered sugar and lemon juice or milk until smooth.
  12. Drizzle glaze over completely cooled bars and slice into squares.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure to squeeze extra moisture from the grated zucchini before mixing. Let the bars cool completely before adding the glaze for better presentation.

Tried this recipe?

Let us know how it was!