Mouthwatering Lemon Zucchini Bars – Bright, Moist & Irresistible
These Lemon Zucchini Bars are the perfect combination of sweet, tangy, and moist! Packed with fresh zucchini and zesty lemon, they’re a unique and delicious treat that’s great for dessert, brunch, or a snack. Easy to make and full of flavor, these bars are a must-try for any baking lover.
Equipment
- 8×8-inch or 9×9-inch baking pan
- Mixing bowls
- Grater for zucchini and lemon zest
- Whisk or electric mixer
- Spatula
- Cooling rack
- Optional: parchment paper for easy removal
Ingredients
Base
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- ¼ cup brown sugar (optional, adds depth)
Wet Ingredients
- 2 large eggs
- ½ cup unsalted butter, melted (or neutral oil)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Produce
- 1 medium zucchini, finely shredded and lightly squeezed
- Zest of 1 large lemon
Optional Add-Ins / Toppings
- 1–2 tsp poppy seeds
- ¼ cup chopped nuts (walnuts, pecans)
- Cream cheese glaze or powdered sugar glaze
Instructions
- Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Prepare Zucchini & Lemon: Shred zucchini finely and squeeze excess moisture. Zest the lemon and set aside.
- Mix Wet Ingredients: Whisk together eggs, melted butter or oil, lemon juice, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour, sugar, baking powder, and salt (and poppy seeds if using).
- Fold Ingredients Together: Gently fold wet ingredients into dry ingredients until just combined. Fold in shredded zucchini and lemon zest.
- Cool & Glaze: Let bars cool completely on a wire rack before slicing. Drizzle with cream cheese or powdered sugar glaze if desired.
- Serve: Cut into squares or rectangles and enjoy.
Notes
- Moisture Management: Squeeze zucchini to prevent soggy bars.
- Flavor Boost: Use freshly grated lemon zest and juice for maximum brightness.
- Add-Ins: Nuts, poppy seeds, berries, or extracts can be added for variety.
- Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for 4–5 days. Freeze unglazed bars for up to 2 months.
- Check Doneness: Toothpick should come out with a few moist crumbs, not wet batter.