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Moist Lemon Zucchini Bars Recipe Easy Homemade with Cream Cheese Frosting

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These moist lemon zucchini bars combine the bright tang of lemon with the subtle earthiness of zucchini, topped with a smooth cream cheese frosting for a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • ½ cup (120ml) freshly squeezed lemon juice (about 2 lemons)
  • 1 ½ cups (about 2 medium) zucchini, grated and squeezed dry
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, for extra tang)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or line it with parchment paper.
  2. Grate the zucchini using the fine side of a grater. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, combine the sugar and vegetable oil. Beat together until well mixed, about 1-2 minutes. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract, lemon zest, and lemon juice into the wet mixture.
  6. Gradually fold in the dry ingredients to the wet mixture using a spatula. Combine until no flour streaks remain, but do not overmix.
  7. Gently fold in the grated zucchini, ensuring it is evenly distributed but not mashed.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges will start to pull away slightly from the pan.
  10. Remove from oven and let cool completely on a wire rack, about 45 minutes.
  11. While the bars cool, prepare the cream cheese frosting: Beat softened cream cheese and butter together until smooth and creamy, about 3-4 minutes on medium speed.
  12. Gradually add the powdered sugar, continuing to beat until fluffy.
  13. Stir in vanilla extract and optional lemon juice for extra zing.
  14. Once bars are completely cool, spread the cream cheese frosting evenly over the top.
  15. Slice into squares and serve.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bars. Use room temperature eggs and softened dairy for best texture. Frost bars only when completely cool to prevent melting. If frosting is too thick, add a teaspoon or two of milk; if too runny, add more powdered sugar.

Nutrition

Keywords: lemon zucchini bars, cream cheese frosting, moist lemon bars, zucchini dessert, easy lemon bars, summer dessert, vegetable dessert

Find it online: https://cooksyla.com/moist-lemon-zucchini-bars-recipe-easy-homemade-with-cream-cheese-frosting/