Can You Taste the Zucchini in Lemon Zucchini Bars with Glaze?

Not really. Zucchini has a very mild flavor, so fresh lemon is much more noticeable in these bars. The shredded zucchini primarily contributes moisture and tenderness, creating a soft cake-like texture. For the brightest flavor, use freshly grated lemon zest along with fresh lemon juice. These ingredients give the zucchini dessert a fragrant citrus character that easily takes center stage.

Should I Peel or Drain the Zucchini Before Baking?

You don't need to peel ordinary zucchini. Its thin skin becomes tender during baking, and the small green flecks add a little color to the finished bars. You also shouldn't squeeze the grated zucchini completely dry. Its natural moisture is important for tender Lemon Zucchini Bars with Glaze. If you're using an exceptionally large, watery garden zucchini, gently remove only some of the excess liquid.

How Do I Know When Lemon Zucchini Bars Are Done?

Bake the bars at 350°F for approximately 25 to 30 minutes, watching them closely toward the end. They should look set rather than wet in the center. Avoid overbaking, because zucchini bars are best when the crumb remains soft and moist. Remember that pan size and individual oven temperatures can affect baking time, so use the appearance and texture of the bars as your primary guide.

Easy Lemon Zucchini Bars with Glaze

Name: Lemon Zucchini Bars with Glaze
Prep time: 15 min
Cook time: PT-496243H20M35S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; Zest of 2 lemons; 3/4 cup grapeseed, canola, or vegetable oil; 3 large eggs, lightly beaten; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla extract; 2 cups grated zucchini; 8 ounces cream cheese, softened to room temperature; 1/2 cup unsalted butter, softened to room temperature; 3 to 4 cups powdered sugar; 2 tablespoons fresh lemon juice, for the glaze; 1 teaspoon lemon zest, for the glaze; 1 pinch salt, for the glaze

Description

Lemon Zucchini Bars with Glaze are soft, moist, cake-like dessert bars made with fresh shredded zucchini, lemon zest, and lemon juice, then finished with a creamy lemon cream cheese glaze. They are an easy summer dessert for potlucks, parties, family gatherings, or using up extra garden zucchini.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
3/4 cup grapeseed, canola, or vegetable oil
3 large eggs, lightly beaten
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 cups grated zucchini
8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 to 4 cups powdered sugar
2 tablespoons fresh lemon juice, for the glaze
1 teaspoon lemon zest, for the glaze
1 pinch salt, for the glaze

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Instructions

Preheat the oven to 350°F and grease a 10 x 15-inch sheet pan with nonstick cooking spray. Use a 9 x 13-inch pan if you prefer thicker bars.
Whisk the flour, baking powder, and salt together in a small bowl and set aside.
Combine the granulated sugar and zest of 2 lemons in a large bowl. Rub the zest into the sugar with your fingertips until fragrant.
Add the oil, eggs, 1 tablespoon lemon juice, and vanilla extract. Whisk until smooth and evenly combined.
Stir the grated zucchini into the wet ingredients. Do not squeeze the zucchini dry unless it is exceptionally watery.
Add the dry ingredients and gently stir just until combined. Avoid overmixing.
Spread the batter evenly in the prepared pan.
Bake for 25 to 30 minutes, or until the bars are set and a tester inserted near the center comes out without wet batter. Do not overbake.
Allow the bars to cool completely before adding the glaze.
To make the glaze, beat the softened cream cheese and butter on medium speed for 2 to 3 minutes, or until completely smooth.
Reduce the mixer speed to low and add 3 cups powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and a pinch of salt.
Increase the mixer speed and beat for about 2 minutes until creamy and smooth. Add additional powdered sugar as needed to reach the desired consistency.
Spread the lemon cream cheese glaze evenly over the completely cooled zucchini bars.
Cut into squares and serve immediately or refrigerate until ready to enjoy.

Notes

Do not peel young or medium zucchini before grating; the tender skin works well in the bars.
Do not squeeze all the moisture from the grated zucchini because it helps keep the bars soft and moist.
If using a very large and watery zucchini, gently remove only a small amount of excess moisture.
Fresh lemon juice and zest provide the brightest citrus flavor.
A 10 x 15-inch pan makes thinner bars, while a 9 x 13-inch pan produces thicker, more cake-like bars.
Avoid overmixing the batter after adding the flour to preserve a tender texture.
Do not overbake the bars, as they are best when moist and soft.
Cool the bars completely before spreading on the cream cheese glaze.
Store glazed bars covered in the refrigerator for up to 5 days.
Serve chilled or allow the bars to sit briefly at room temperature for a softer texture.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 323 kcal
Sugar: 43 g
Sodium: 125 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 32 mg