Lemon Zucchini Bars

"A light and colorful cake like bar with a dusting of confectioners sugar for a topping or add a lemon glaze."
 
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photo by Calee photo by Calee
photo by Calee
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by Babs7 photo by Babs7
Ready In:
1hr 5mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • In a large bowl combine sugar, oil, eggs, lemon zest and lemon juice,mix well.
  • Stir in shredded zucchini.
  • Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
  • Gradually add this mixture to the zucchini mixture. Mix throughly.
  • Pour into greased 9x13 pan.
  • Bake 350 for 45-50 minutes.
  • Cool, dust with confectioners sugar.
  • Or if you like a lemon glaze for the topping:

  • 1/2 cup sugar, zest of one lemon, juice of one lemon.In a saucepan bring to a boil, when cake is warm, poke holes in top with a toothpick brush with glaze.

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Reviews

  1. I had read all the reviews first and then decided to add 1 extra TBS of lemon Juice and 1 tsp of lemon zest and 2 tsp of Allspice. I had gone with the lemon glaze on top instead of the icing sugar. The flavor of these bars were delicious, which I am sure the lemon glaze makes a difference. Very moist bars, a wonderful balance with the lemon and zucchini. Delicious.....Thanks for sharing your recipe Calee
     
  2. We like these, especially for packing in lunch boxes. I do sub applesauce for half of the oil.
     
  3. OK...I really, really don't like to give bad reviews. I made this and took it to work and it was not even half eaten. Normally it disappears very quickly. I liked the lemon flavor (I used the glaze instead of confectioners' sugar). It was moist as well, but to me it was just way too oily. Some of the people liked it, but most did not. I am glad that I tried the recipe and I am alway trying new things, but I don't think I will make this again.
     
  4. With my Meyer Lemon tree producing well and my fall zucchini plants producing at the same time, I had to try this recipe. It's SO much better than I expected! Delightful. I used less oil and more zucchini, and less sugar and more lemon juice. (Meyer lemons are pretty sweet.) I used the glaze, but didn't bother poking holes in the cake. It rose well and was definitely more like cake than bars! NOTE: REDUCE YOUR OVEN TEMP TO 325 IF YOU USE A GLASS PAN!<br/>Also, I made this in the food processor, emulsifying the sugar, eggs and oil, grating in the zucchini, the pulsing in the rest. Easy peasy!
     
  5. I followed the recipe with the powdered sugar on top. They were really moist and very good, but I thought they were missing something. I will try next time using more lemon juice, like others have suggested, and I will use the lemon glaze.
     
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Tweaks

  1. This is a very good cake. The texture was nice, even though I replaced half the oil with vanilla yogurt. I also added 1 tsp of vanilla extract. I think I would've really loved this cake with some sort of frosting...a lemon cream cheese frosting would be fantastic, and would probably bump this up to a 5-star recipe (imho). Thanks for posting!
     

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