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Easy Lemon Zucchini Bars Recipe with Homemade Vanilla Cream Cheese Frosting

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Bright and moist lemon zucchini bars topped with a creamy homemade vanilla cream cheese frosting. A quick, crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar (200 g)
  • ½ cup vegetable oil (120 ml), preferably neutral oils like canola or sunflower
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • Fresh lemon zest from 2 lemons
  • 2 tablespoons fresh lemon juice
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 8 oz cream cheese (225 g), softened
  • ¼ cup unsalted butter (57 g), softened
  • 2 cups powdered sugar (240 g), sifted
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean towel or cheesecloth and squeeze out excess moisture.
  3. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  4. In a large bowl, combine the wet ingredients: sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Mix until smooth and slightly thickened.
  5. Gradually fold the dry ingredients into the wet mixture gently. When nearly combined, fold in the squeezed zucchini. The batter should be thick but moist.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  7. While baking, prepare the frosting by beating cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract. Add lemon juice if desired and beat until smooth and fluffy.
  8. Allow the bars to cool completely in the pan (1–2 hours) before frosting to prevent melting.
  9. Spread the frosting evenly over the cooled bars. Cut into squares and serve. Store refrigerated up to 4 days or freeze for longer storage.

Notes

Squeeze zucchini thoroughly to avoid soggy bars. Do not overmix batter to keep bars tender. Use fresh lemon zest and juice for best flavor. Frost bars only when completely cooled. A splash of milk (up to 2 tablespoons) can loosen thick batter if needed. Bars keep well refrigerated for 4 days and freeze up to 3 months.

Nutrition

Keywords: lemon zucchini bars, lemon dessert, zucchini dessert, cream cheese frosting, easy baking, summer dessert, crowd-pleaser, homemade frosting

Find it online: https://noshbelle.com/easy-lemon-zucchini-bars-recipe-with-homemade-vanilla-cream-cheese-frosting/