These Zucchini-Lemon Bars are a delightful twist on classic baking, combining the bright, citrusy punch of fresh lemon with the moist texture of shredded zucchini. The secret vegetable keeps the bars incredibly tender without altering the flavor, while chopped walnuts add a satisfying crunch. Perfect for spring gatherings or as a unique afternoon treat, these bars are sweet but not overwhelming, with a dusting of powdered sugar that elevates the presentation. They are easy to make and store well, making them an excellent choice for potlucks or freezer-friendly desserts.
Zuchinni-Lemon Bars
Description
These Zucchini-Lemon Bars are a delightful twist on classic baking, combining the bright, citrusy punch of fresh lemon with the moist texture of shredded zucchini. The secret vegetable keeps the bars incredibly tender without altering the flavor, while chopped walnuts add a satisfying crunch. Perfect for spring gatherings or as a unique afternoon treat, these bars are sweet but not overwhelming, with a dusting of powdered sugar that elevates the presentation. They are easy to make and store well, making them an excellent choice for potlucks or freezer-friendly desserts.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease a 13x9-inch baking pan with oil or non-stick spray.
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In a large mixing bowl, whisk together the sugar, oil, eggs, grated lemon rind, and lemon juice until well combined and smooth.
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Stir the shredded zucchini into the wet mixture until evenly distributed.
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In a separate medium bowl, combine the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
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Fold in the chopped walnuts until they are evenly distributed throughout the batter.
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Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
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Bake for 45 to 50 minutes, or until a wooden pick inserted into the center comes out clean.
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Remove from the oven and let the bars cool completely in the pan on a wire rack.
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Once cooled, dust the top generously with sifted powdered sugar.
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Cut into squares or bars and serve.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1730.0kcal
- % Daily Value *
- Total Fat 104.7g162%
- Saturated Fat 14.3g72%
- Cholesterol 139.9mg47%
- Sodium 4978.2mg208%
- Total Carbohydrate 179.4g60%
- Dietary Fiber 8.4g34%
- Sugars 79.9g
- Protein 27.3g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Substitutions: You can substitute vegetable oil with melted coconut oil for a slightly different flavor profile. For a vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and ensure the oil is plant-based.
Tips: Squeeze excess moisture from the shredded zucchini with a clean kitchen towel before adding it to the batter to prevent the bars from becoming too dense.
Variations: Add a teaspoon of vanilla extract for extra depth, or mix in dried cranberries for a tart contrast.
