Lemon Zucchini Bars with Glaze
Moist, tangy lemon zucchini bars topped with bright lemon glaze. Perfect summer dessert using garden zucchini.
Equipment
- 9x13-inch baking pan
- Box grater
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest from 2 large lemons
- 3/4 cup neutral oil canola, vegetable, or grapeseed
- 3 large eggs room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups zucchini finely grated, unpeeled
- 1 1/2 cups powdered sugar for glaze
- 3-4 tablespoons fresh lemon juice for glaze
- 1 teaspoon lemon zest for glaze, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or line with parchment paper.
- Combine sugar and lemon zest in a large bowl. Rub together with fingers until fragrant and sandy.
- Add oil, eggs, lemon juice, and vanilla to sugar mixture. Whisk until smooth and well combined.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to wet ingredients, stirring just until no flour streaks remain.
- Fold in grated zucchini gently but thoroughly. Batter will be thick.
- Spread batter evenly into prepared pan, smoothing top with spatula.
- Bake 25-30 minutes until edges are golden and toothpick inserted in center comes out clean or with few moist crumbs.
- Cool completely in pan before glazing.
- Make glaze: Whisk powdered sugar, 3 tablespoons lemon juice, and optional zest until smooth. Add more juice if needed for pourable consistency. Drizzle over cooled bars.
Notes
- Don't squeeze moisture from zucchini - it keeps bars tender
- Use fine grater holes for best texture
- Room temperature eggs incorporate better
- Start with less lemon juice in glaze, add more gradually