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Easy Lemon Zucchini Bars with Tangy Cream Cheese Frosting

Easy Lemon Zucchini Bars - featured image
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Bright, moist lemon zucchini bars topped with a tangy cream cheese frosting, perfect for quick, fresh desserts that are simple yet satisfying.

Ingredients

Scale
  • 2 cups finely grated zucchini, excess moisture squeezed out (medium-sized, fresh, firm)
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar (can swap half with brown sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (56 g) unsalted butter, softened
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 1 tablespoon freshly squeezed lemon juice (for frosting)
  • 1 teaspoon lemon zest for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
  2. Grate the zucchini finely using a box grater or food processor. Wrap in a clean kitchen towel and squeeze out as much water as possible.
  3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a large bowl, beat eggs with vegetable oil, vanilla extract, lemon zest, and lemon juice.
  5. Gently fold the grated, drained zucchini into the wet ingredients using a rubber spatula.
  6. Slowly add the dry ingredients to the wet mixture, folding just until combined. Avoid overmixing.
  7. Pour the batter evenly into the prepared pan and smooth the top.
  8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the bars completely in the pan on a wire rack before frosting.
  10. To make the frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice, beating until fluffy and spreadable.
  11. Spread the frosting evenly over the cooled bars and garnish with lemon zest if desired.
  12. Slice into 16 squares and serve. Store leftovers in the refrigerator.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bars. Cool bars completely before frosting to avoid melting. For vegan or gluten-free options, substitute ingredients accordingly. Frosting can be chilled if too runny before spreading.

Nutrition

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

Find it online: https://bitefuljoy.com/easy-lemon-zucchini-bars-recipe-with-tangy-cream-cheese-frosting-made-perfect/