Lemon Zucchini Bars with Glaze Recipe

Lemon Zucchini Bars with Glaze are a bright, moist treat that perfectly balances tangy citrus and subtle zucchini sweetness. These bars are easy to make and ideal for a refreshing dessert or snack.

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

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

Tips & Variations

• For extra moisture, use sour cream instead of yogurt.
• Try adding a teaspoon of poppy seeds for a subtle crunch.
• If you prefer a thicker glaze, use less milk or lemon juice.
• Make sure to squeeze excess moisture from the zucchini to avoid a soggy texture.

Storage

Store the lemon zucchini bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat briefly in the microwave if desired, but the bars are delicious served cold as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, but be sure to fully thaw and squeeze out all excess moisture before grating it into the batter to maintain the right texture.

Is it possible to make these bars gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend suitable for baking, keeping measurements the same.

Lemon Zucchini Bars with Glaze Recipe

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★★★★★

4.6 from 86 reviews

These Lemon Zucchini Bars with Glaze are a delightful combination of moist zucchini-infused cake and a tangy lemon glaze. Perfect for spring or summer, these bars offer a fresh, citrusy flavor balanced with the subtle earthiness of zucchini, making them a unique and refreshing treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 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

Glaze

• 1 ½ cups powdered sugar
• 2–3 tablespoons milk or lemon juice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are evenly combined for consistent rising.
3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which helps create a tender texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for enhanced flavor.
5. Combine Yogurt and Lemon Juice: In a small bowl, whisk together the plain yogurt or sour cream with the fresh lemon juice, adding moisture and a tangy note to the batter.
6. Incorporate Dry and Wet Mixtures: Alternately add the dry ingredient mixture and the yogurt-lemon juice mixture to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can make the bars tough.
7. Fold in Zucchini and Lemon Zest: Gently fold in the grated zucchini and lemon zest to evenly distribute without breaking down the batter.
8. Pour Batter and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Cool Bars: Allow the bars to cool in the pan for 15-20 minutes to set, then transfer them onto a wire rack to cool completely before glazing.
10. Prepare Glaze: In a small bowl, whisk together the powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth and pourable for a bright, sweet topping.
11. Glaze the Bars: Once fully cooled, drizzle the glaze evenly over the bars using a spoon or piping.
12. Set and Serve: Let the glaze set at room temperature before cutting the bars into squares to ensure clean slices.

Notes

• Lightly squeezing the grated zucchini removes excess moisture to prevent the bars from becoming soggy.
• You can substitute the sour cream with plain Greek yogurt for a slightly tangier flavor and added protein.
• For a dairy-free option, use coconut yogurt and a dairy-free butter alternative.
• The lemon glaze can be adjusted for thickness by adding more powdered sugar for a thicker glaze or more lemon juice/milk for a thinner drizzle.
• Store the bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: lemon zucchini bars, lemon glaze, zucchini dessert bars, lemon dessert, moist zucchini cake, spring dessert, citrus bars