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Tangy Lemon Zucchini Bars with Cream Cheese Frosting

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These tangy lemon zucchini bars combine bright lemon flavor with subtle zucchini sweetness, topped with a creamy homemade cream cheese frosting. Perfect for any occasion, they are moist, flavorful, and easy to make.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • Zest of 2 large lemons (about 2 tablespoons)
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 ½ cups (about 180g) grated zucchini, squeezed dry
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and line with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
  4. In a large bowl, beat sugar and eggs until pale and fluffy (2-3 minutes). Add oil, vanilla extract, lemon zest, and lemon juice; mix until smooth.
  5. Gradually fold dry ingredients into wet ingredients until just combined, avoiding overmixing.
  6. Fold in the squeezed zucchini evenly. If batter is too wet, add 1 tablespoon flour.
  7. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean or with a few moist crumbs.
  8. Cool bars completely in the pan on a wire rack for at least 45 minutes.
  9. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract and lemon juice; mix until creamy.
  10. Spread frosting evenly over cooled bars. Chill for 20 minutes for firmer frosting or serve immediately. Cut into 12 bars.

Notes

Squeeze zucchini thoroughly to avoid soggy bars. Use room temperature eggs and cream cheese for smooth mixing. Overmixing after adding flour can make bars tough. Cool bars completely before frosting to prevent melting. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use dairy-free cream cheese and butter alternatives.

Nutrition

Keywords: lemon zucchini bars, cream cheese frosting, lemon dessert, zucchini dessert, easy baking, summer dessert, tangy lemon bars

Find it online: https://lyrafeast.com/tangy-lemon-zucchini-bars-recipe-easy-homemade-cream-cheese-frosting/