Lemon Zucchini Bars

Lemon Zucchini Bars

48

"This snack cake is a good use for that bumper zucchini crop!"

Ingredients

2 h servings 417 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
  3. 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.
  4. 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.
  5. Sprinkle top with sifted confectioners' sugar and cut into bars.
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Reviews

48
  1. 58 Ratings

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I baked this recipe in a well greased bundt pan for about 45 minutes - it was awesome - not your typical zucchini bread. I used the grated rind and juice of one lemon. I could eat the whole th...

This was very good. I only used half the oil and 1/2 cup applesauce in place of all the oil and I always use whole wheat pastry flour. Used 3/4 cup of sugar and 1/2 cup brown sugar splenda for b...

Light and lucious - Didn't peel the zucchini which left the bars with "green things" but didn't affect the taste. I freeze the correct amount of grated zucchini with the lemon rind and during t...