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Lemon Zucchini Bars

Lemon Zucchini Bars

Rosina

Rosina

This bar cookie recipe is a good use for that bumper zucchini crop.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
  2. Combine in another bowl, flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Mix thoroughly. Stir in the walnuts.
  3. Pour batter into a greased 9 x 13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Cool.
  4. Sprinkle top with sifted confectioners' sugar and cut into bars.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TAG
69

TAG

8/28/2003

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 thing but I won't.

Grannyn
50

Grannyn

8/4/2005

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 the winter I've got a head start on these bars!!

sue
46

sue

7/30/2007

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 baking in place of all the sugar. It was moist, and so delicious. Will make this one again! I baked in a bundt pan for 45 minutes and topped it with a little powdered sugar and lemon juice mixed. MMM, delish!

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