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Moist Lemon Zucchini Bars Recipe with Easy Cream Cheese Frosting

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These moist lemon zucchini bars combine the freshness of lemon with the subtle moisture of zucchini, topped with a creamy tangy cream cheese frosting. Perfectly tender and flavorful, they make a delightful treat for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (canola oil preferred)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons, finely grated
  • ¼ cup (60ml) fresh lemon juice
  • 1½ cups shredded medium zucchini (about 1 medium zucchini), moisture squeezed out
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
  2. Shred about 1½ cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In another bowl, beat the granulated sugar with vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. Gently fold in the shredded zucchini until evenly distributed.
  7. Pour batter into the prepared pan and spread evenly with a spatula.
  8. Bake for 30-35 minutes, starting to check at 28 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Transfer the pan to a wire rack and let the bars cool completely, about 1 hour.
  10. To make the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in lemon juice and vanilla extract until light and fluffy.
  11. Spread the cream cheese frosting evenly over the cooled bars.
  12. Refrigerate the bars for at least 30 minutes to let the frosting set before slicing into squares.

Notes

Squeeze out excess moisture from shredded zucchini to prevent soggy bars. Let bars cool completely before frosting to avoid melting. For cleaner slices, dip knife in hot water and wipe dry between cuts. Softened cream cheese and butter are key for smooth frosting. Overmixing batter can make bars dense.

Nutrition

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

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