Deliciously Tangy Lemon Zucchini Bars Recipe
When life gives you lemons, make Lemon Zucchini Bars! This delightful snack cake is a perfect way to utilize your surplus zucchini crop. The combination of tangy lemon and moist zucchini creates a refreshing and satisfying dessert that’s ideal for any occasion.
Table of Contents
The Best Lemon Zucchini Bars Recipe
Lemon Zucchini Bars offer a unique blend of flavors that tantalize the taste buds. The zest and juice of fresh lemons infuse these bars with a vibrant tanginess, while grated zucchini keeps them moist and tender. These bars are not only delicious but also an excellent way to use up extra zucchini from your garden.
Notes on Ingredients
- White Sugar: Sweetens the bars and balances the tartness of the lemon.
- Vegetable Oil: Adds moisture and ensures the bars have a tender crumb.
- Eggs: Provide structure and richness to the bars.
- Lemon Zest and Juice: Offer a fresh, tangy flavor that pairs perfectly with the zucchini.
- Grated Zucchini: Keeps the bars moist without overpowering the lemon flavor.
- All-Purpose Flour: Forms the base of the batter, giving the bars structure.
- Baking Powder and Baking Soda: Help the bars rise and become fluffy.
- Salt: Enhances the overall flavor.
- Chopped Walnuts: Add a delightful crunch and nutty flavor.
- Confectioners’ Sugar: For a light dusting on top, adding a touch of sweetness and a decorative finish.
How to Make Lemon Zucchini Bars
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix Wet Ingredients: In a large bowl, combine 1 ¼ cups of white sugar, 1 cup of vegetable oil, 3 eggs, 2 teaspoons of lemon zest, and ¼ cup of fresh lemon juice. Mix well until fully blended.
- Add Zucchini: Stir in 1 ¾ cups of grated zucchini.
- Mix Dry Ingredients: In another bowl, combine 2 cups of all-purpose flour, ¼ teaspoon of baking powder, 2 teaspoons of baking soda, and 1 teaspoon of salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the zucchini mixture, stirring until thoroughly combined. Mix in 1 cup of chopped walnuts.
- Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven until a tester inserted in the center comes out clean, about 35 to 45 minutes.
- Cool and Serve: Allow the bars to cool in the pan. Once cooled, sprinkle with ⅓ cup of sifted confectioners’ sugar and cut into bars.
How to Serve Lemon Zucchini Bars
Serve Lemon Zucchini Bars as a delightful dessert or snack. They pair wonderfully with a cup of tea or coffee. For a special touch, you can add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
How to Store Lemon Zucchini Bars
Store Lemon Zucchini Bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the bars for up to 3 months; just make sure to wrap them tightly in plastic wrap and aluminum foil to maintain their freshness.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 422.86 kcal | 21% |
| Total Fat | 26.71 g | 38% |
| Carbs | 42.67 g | 16% |
| Sugars | 25.16 g | 28% |
| Protein | 5.37 g | 11% |
| Sodium | 355.39 mg | 18% |
| Fiber | 1.5 g | 5% |
| Saturated Fat | 3.58 g | 18% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 9.14 g | – |
| Polyunsaturated Fat | 12.88 g | – |
| Cholesterol | 40.92 mg | 14% |
| Calcium | 29.25 mg | 4% |
| Magnesium | 26.12 mg | 7% |
| Potassium | 138.99 mg | 4% |
| Iron | 1.59 mg | 11% |
| Zinc | 0.68 mg | 7% |
| Phosphorus | 89.97 mg | 13% |
| Vitamin A | 29.96 mcg | 4% |
| Vitamin C | 5.89 mg | 7% |
| Thiamin B1 | 0.21 mg | 19% |
| Riboflavin B2 | 0.19 mg | 14% |
| Niacin B3 | 1.44 mg | 9% |
| Vitamin B6 | 0.12 mg | 8% |
| Folic Acid B9 | 81.48 mcg | 41% |
| Vitamin B12 | 0.1 mcg | 4% |
| Vitamin D | 0.23 mcg | 5% |
| Vitamin E | 2.41 mg | 20% |
| Vitamin K | 23.12 mcg | 31% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Lemon Zucchini Bars
Can I use yellow zucchini?
Yes, yellow zucchini works just as well and adds a lovely color to the bars.
Can I substitute the walnuts?
Absolutely! You can use pecans, almonds, or even omit the nuts if you prefer.
Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin is tender and blends well into the batter.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Deliciously Tangy Lemon Zucchini Bars Recipe
Ingredients
- 1 ¼ cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 1 ¾ cups grated zucchini
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
- ⅓ cup confectioners’ sugar for decoration
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
- Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners’ sugar and cut into bars.
- Sprinkle top with sifted confectioners’ sugar and cut into bars.
Indulge in these tangy, moist Lemon Zucchini Bars and enjoy a delightful treat that perfectly balances sweetness and zest.
