Introduction

Lemon zucchini bars combine bright citrus flavor with moist, tender texture thanks to fresh zucchini. These bars are topped with a tangy glaze, making them a perfect treat for spring or anytime you crave something sweet and refreshing.

A close-up of a single thick slice of moist zucchini cake sitting on a white plate, showing one layer of dense, light brown cake flecked with small green zucchini pieces throughout. The top is covered with a shiny, slightly thick white glaze that drips down the side of the cake in smooth streams. Small bits of lemon zest are sprinkled over the glaze, adding tiny yellow contrasts. The background is softly blurred with warm tones visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup plain yogurt or sour cream
1 cup grated zucchini, lightly squeezed to remove excess moisture
½ cup fresh lemon juice (from about 2-3 lemons)
1 tablespoon lemon zest
1 ½ cups powdered sugar
2-3 tablespoons milk or lemon juice

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Step 4: Beat in eggs one at a time, then stir in the vanilla extract until combined.
Step 5: In a small bowl, whisk together the yogurt or sour cream with the fresh lemon juice.
Step 6: Alternately add the dry ingredients and the yogurt mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix.
Step 7: Gently fold in the grated zucchini and lemon zest, distributing evenly throughout the batter.
Step 8: Pour the batter into the prepared baking pan and spread it evenly.
Step 9: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the bars to cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
Step 11: While the bars cool, prepare the glaze by whisking together the powdered sugar with milk or lemon juice until smooth and pourable.
Step 12: Once the bars are completely cool, drizzle the glaze over the top evenly.
Step 13: Let the glaze set before cutting the bars into squares and serving.

Tips & Variations

Use finely grated zucchini and squeeze out excess moisture to keep the bars from becoming soggy.
For a dairy-free version, substitute coconut yogurt and use a plant-based milk for the glaze.
Add a handful of chopped walnuts or pecans for extra texture.
Adjust the sweetness of the glaze by adding more or less powdered sugar, or use lemon juice for extra tang.

Storage

Store lemon zucchini bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the bars to come to room temperature or warm slightly before serving. The glaze may soften over time but remains delicious. For longer storage, freeze the bars without glaze for up to 3 months and add fresh glaze after thawing.

How to Serve

The image shows two pieces of zucchini cake stacked on a white plate, placed on a white marbled surface. Each cake piece has a thick, soft texture with small green zucchini bits spread evenly throughout the light yellow crumb. The top layer is covered with a smooth, creamy white glaze that drips slightly down the sides. The bottom edge of the cake has a light brown, slightly crispy crust. The close-up view highlights the moist and tender inside with clear zucchini pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

It’s best to use fresh zucchini because frozen zucchini contains extra water. If using frozen, thaw completely and squeeze out as much liquid as possible to avoid soggy bars.

Can I substitute the yogurt with sour cream?

Yes, sour cream works well and will add a slightly richer flavor and moistness to the bars.