Print

Creamy Lemon Zucchini Bars with Zesty Frosting

lemon zucchini bars - featured image
Print Recipe

These creamy lemon zucchini bars feature a moist zucchini base with a zesty lemon cream cheese frosting, perfect for a refreshing and simple dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or half white whole wheat flour for lighter texture)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis, squeezed lightly to remove excess water)
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons fresh lemon juice
  • For the Zesty Frosting:
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar (sifted)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan or line with parchment paper.
  2. Grate zucchini and gently squeeze out excess moisture; zucchini should be moist but not dripping.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter, cream cheese, and granulated sugar until light and fluffy (3-4 minutes).
  5. Beat in eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
  7. Fold in grated zucchini gently with a spatula until evenly distributed.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool bars completely in the pan on a wire rack for at least 1 hour before frosting.
  11. For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, mixing on low speed.
  12. Stir in lemon juice and lemon zest. Adjust consistency with a little milk if needed.
  13. Spread frosting evenly over cooled bars.
  14. Slice into squares and serve.

Notes

Do not overmix batter to keep bars tender. Squeeze zucchini moisture carefully to avoid soggy bars. Let bars cool completely before frosting to prevent melting. For gluten-free, substitute almond flour. For vegan, use flax eggs and dairy-free cream cheese and butter alternatives.

Nutrition

Keywords: lemon zucchini bars, creamy lemon bars, zucchini dessert, lemon frosting, easy dessert, garden zucchini recipe, zucchini bars, lemon dessert

Find it online: https://oracooks.com/creamy-lemon-zucchini-bars-recipe-5-easy-steps-for-zesty-frosting/