Reviewed: Sep. 18, 2009

I love the fluffiness of this cake! I have made zucchini bread in the past that was very dense and heavy, so this was a nice light treat. I may try it without the walnuts, which my kids don't like so much.

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SUPERCINDY

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Reviewed: Aug. 29, 2009

This was good, nice and lemony and a nice change from the typical zucchini bread. I also made it in a bundt pan, and it came out pretty well. I think next time I'll take the recommendations of others and switch out half the oil with applesauce.

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Steph

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Sep. 29, 2008

Hi found the Lemon Zuchini Bars Saturday on this seite and baked it right away also in a Bundt Pan it went with me to a Birthday Party and was a big hit. I will make it again this week for a Treat at work.

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Gitti

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Reviewed: Sep. 2, 2007

I doubled this recipe. So I used half vegetable oil, half apple sauce, half eggs, half egg subsitute, and I added a little lemon extract (<1/4 tsp) because I only had one lemon to zest. I wouldn't recommend putting in lemon extract. Personal preference I guess. It was still VERY good and a great way to use the zucchini that's been pouring out of our garden.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2007

My husbands supervisor at work sent home a brown grocery bag FULL of zucchini last night. With more zucchini that I knew what to do with, I started chopping, shredding, & freezing. My mom has a delicious zucchini bar recipe (that I don't have) so I wanted to find something similar. This is okay but it is missing something. I have one word of caution though. If using a cookie sheet, the baking time is WAY TOO LONG! I baked mine for 26 minutes and it was a little over done. When I peeked into the oven about 10 minutes in, the edges were already starting to brown a little so I turned down the temp about 20 degrees. It's an okay recipe but won't make again.

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Stacey & Matt

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 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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sue

Cooking Level: Professional

Home Town: Toledo, Ohio, USA

Living In: Napoleon, Ohio, USA

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Reviewed: Jan. 2, 2007

This was delicious. I had lemons and 2 zucchini leftover from the holidays that weren't going to last much longer. So I made these with the intent to freeze them for later when we had company. Unfortunately, Company will never see these cookies. Great recipe!

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Nov. 23, 2006

I made this as part of my holiday cookie plate that I give to my friends and family and they truly enjoyed. Variations I made: I made this with all organic ingredients and I added organic chocolate chips to the recipe which was even more flavorful.

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Jeniece

Cooking Level: Intermediate

Home Town: Tracy, California, USA

Living In: Pleasanton, California, USA

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Reviewed: Jul. 30, 2006

This is a yummy recipe. I shared the bread with the neighbors and one has asked for the recipe and one neighbors is looking forward to more bread!

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MariaW

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Reviewed: Jul. 25, 2006

I thought that this recipe was a refreshing change from the typical zucchini bread recipe. I took one of the other reviews suggestions and also used a bundt pan and baked for 45 min. In response to those who said that they could taste the oil, check your oil it's probably ransid.

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ABC

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Reviewed: Jun. 10, 2006

I strayed pretty far with my modifications for this recipe, but it was still pretty good. I used limes and lime zest in place of the lemons (the green from the zucchini and green from the limes go well together). I used 1/2 cup applesauce for 1/2 cup oil, half whole wheat flour, egg beaters, and 3/4 cup sugar (I wouldnt cut back because I dusted the top with confectioner's sugar at the end because it wasnt sweet enough). I baked mine in a jelly roll pan for only 20 minutes. I like how it came out very spongy and light. Next I will try this with lemon or orange.

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ALYSSAVEG

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2005

Wonderful...I used a smaller pan 8 X 11.5 and it was more cake like.

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Shirlee

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Reviewed: Aug. 16, 2005

I also used a well greased and floured bundt pan for this recipe. It came out very well. I always use the rind when shredding the zucchini. It provides color and fiber for the diet. This cake was moist and tasty. I topped it with confectioners sugar as the recipe called for, but a light lemon flavored icing would be nice drizzled on top of the bundt cake, as an alternative. Suggestion: Orange zest and orange juice could be substituted for the lemon zest and lemon juice. I will make this again!

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REDPONYGIRL

Cooking Level: Expert

Living In: Catawissa, Pennsylvania, USA

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Reviewed: Aug. 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!!

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Grannyn

Cooking Level: Expert

Living In: Luck, Wisconsin, USA

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Reviewed: Aug. 4, 2005

I made this in a jelly roll pan and cook it about 40 minutes. I made a lemon glaze with confectioner sugar and lemon juice.

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Peggy Wallis

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Reviewed: Sep. 17, 2004

More like a cake, but the flavors blended wonderfully. Was a great way to use up the zuc's, and everybody loves them!

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MAILBAG

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Reviewed: Sep. 16, 2004

I was very disappointed with this recipe. The flavors of the zucchini didn't blend with the lemon and there is a strong oil taste. I'm waiting to see if the flavor improves with time, but I doubt it. I won't be making this again.

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Sandradee

Cooking Level: Expert

Home Town: Osakis, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Sep. 12, 2004

Awesome tasting everyone loved them

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LYNDAROAR

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Reviewed: Sep. 10, 2002

i found this more like a cake-like brownie than bars, but it was very good and very moist. brought it to work and co-workers loved it.

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mb

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2002

These were pretty good..more like a cake though. I put some store bought lemon icing on top because I thought it needed something.

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WVMEL

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