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Lemon Zucchini Bars with Glaze

Lemon Zucchini Bars with Glaze: A Moist Sunshine Treat

Lemon Zucchini Bars with Glaze are a sweet and moist treat that combines zesty lemon flavor with tender zucchini, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon baking powder Acts as a leavening agent; ensure it’s fresh for best results.
  • 0.5 teaspoon baking soda Balances acidity of lemon juice.
  • 0.25 teaspoon salt Enhances overall flavor.
  • 0.5 cups unsalted butter Can swap for coconut oil if dairy-free.
  • 1 cups granulated sugar Brown sugar can provide a richer flavor.
  • 2 large eggs For an egg-free version, use a flax egg.
  • 2 teaspoons vanilla extract Opt for pure vanilla for best results.
  • 0.5 cups yogurt or sour cream Consider dairy-free yogurt as an alternative.
  • 1 juice of fresh lemon Fresh juice is always best.
  • 1 cups grated zucchini Squeeze out excess moisture after grating.
  • 1 tablespoon lemon zest Intensifies lemon flavor.
For the Glaze
  • 1 cups powdered sugar Adjust quantity based on desired sweetness.
  • 2 tablespoons milk or lemon juice Use to achieve pourable consistency.

Equipment

  • oven
  • 8x8 inch baking pan
  • medium bowl
  • Large mixing bowl
  • Electric Mixer
  • Spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan with butter or cooking spray.
  2. In a medium bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.
  3. In a large bowl, beat softened butter and granulated sugar together until light and fluffy.
  4. Add eggs one at a time to the butter-sugar mixture, mixing thoroughly before adding the next, then mix in vanilla.
  5. Combine yogurt and lemon juice in a small bowl until smooth.
  6. Gradually add dry ingredient mixture and yogurt-lemon mixture to the large bowl, alternating until just combined.
  7. Gently fold in grated zucchini and lemon zest until evenly distributed.
  8. Pour batter into prepared baking pan and bake for 30-35 minutes until golden and a toothpick comes out clean.
  9. Remove from oven and let cool in the pan for 15-20 minutes before transferring to a wire rack.
  10. Whisk together powdered sugar with milk or lemon juice until pourable.
  11. Drizzle the glaze over the cooled bars and let it set.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Store bars in an airtight container at room temperature for up to 3 days; refrigerate for about a week or freeze for up to 3 months.

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