Lemon Zucchini Bars

Lemon Zucchini Bars

56

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

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

56
  1. 67 Ratings

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Most helpful positive review

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...

Most helpful critical review

Way to much vegtable oil. The oil is able to be tasted.

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...

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...

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...

Simply put, WOW!!! I did not make many alterations, as I like to try a recipe pretty much as written the first time. I did sub 1/2 of the sugar with Splenda, as I'm diabetic, and every little bi...

Way to much vegtable oil. The oil is able to be tasted.

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 c...

A delicious new ay to use up zucchini-I made with frozen shredded zucchini-wonderful.

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.

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 respon...