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Best Lemon Glazed Zucchini Bars (Easy Summer Recipe)

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These Best Lemon Glazed Zucchini Bars are a tender, cake-like summer dessert with bright lemon flavor and a glossy glaze. The zucchini melts into the batter for incredible moisture without any vegetable taste, making them perfect for using up garden zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 ½ cups shredded zucchini, squeezed dry
  • 1 ½ cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. Shred your zucchini. Wash the zucchini and trim off the ends. Use the large holes of a box grater to shred it. Place the shredded zucchini in the center of a clean kitchen towel, gather the corners, and squeeze firmly over the sink until barely any liquid comes out.
  3. Whisk the dry ingredients together. In a medium bowl, combine 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk until evenly distributed.
  4. Cream the butter and sugar. In a large mixing bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  5. Add the eggs and vanilla. Beat in 2 room-temperature eggs one at a time, mixing well after each addition. Add 1 teaspoon vanilla extract and mix until combined.
  6. Add the lemon. Mix in 2 tablespoons fresh lemon juice and 2 tablespoons lemon zest. Scrape the bowl again.
  7. Alternate adding dry ingredients and buttermilk. Add about one-third of the flour mixture to the butter mixture and mix on low speed until just combined. Add half of the ¼ cup buttermilk and mix gently. Repeat with another third of flour, the remaining buttermilk, and finally the last of the flour. Mix until just combined.
  8. Fold in the zucchini. Use a rubber spatula to gently fold the squeezed-dry zucchini into the batter until no white streaks of flour remain.
  9. Spread the batter in the pan. Transfer the batter to your prepared pan and spread it evenly using an offset spatula or the back of a spoon.
  10. Bake for 22-26 minutes. Place the pan on the center rack of your preheated oven. Bake until the edges are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 22 minutes.
  11. Cool completely in the pan. Place the pan on a wire rack and let the bars cool completely, at least 45 minutes to an hour.
  12. Make the glaze. While the bars cool, whisk together 1 ½ cups powdered sugar, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon melted butter until smooth and glossy. Adjust consistency if needed.
  13. Glaze and set. Pour the glaze over the cooled bars and spread it evenly with a spatula. Let the glaze set for about 15-20 minutes before cutting. For clean slices, use a sharp knife and wipe it clean between cuts.

Notes

Don’t skip squeezing the zucchini dry to avoid dense bars. Use room temperature ingredients for best results. Check for doneness early to prevent overbaking. Let the glaze set completely before cutting for clean slices. These bars taste even better the day after they’re made.

Nutrition

Keywords: lemon glazed zucchini bars, summer dessert, zucchini recipe, lemon bars, easy baking, garden zucchini

Find it online: https://grubella.com/best-lemon-glazed-zucchini-bars-easy-summer-recipe/