Lemon Zucchini Bars Recipe
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Lemon Zucchini Bars

By: Rosina 
"This bar cookie recipe is a good use for that bumper zucchini crop."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (33)

 

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Original Recipe Yield 2 dozen
 

Ingredients

  • 1 1/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 3/4 cups grated zucchini
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts
  • 1/3 cup confectioners' sugar for decoration

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 417 | Total Fat: 26.2g | Cholesterol: 53mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 28, 2003 by TAG   view full review
I baked this recipe in a well greased bundt pan for about 45 minutes - it was awesome - not...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 30, 2007 by sue   view full review
This was very good. I only used half the oil and 1/2 cup applesauce in place of all the oil...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 4, 2005 by Grannyn   view full review
Light and lucious - Didn't peel the zucchini which left the bars with "green things" but...
The reviewer gave this recipe 1 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 28, 2003 by ANNMARIEDA Supporting Member (Click to learn more about Supporting Membership)  view full review
Way to much vegtable oil. The oil is able to be tasted.
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 22, 2011 by Baricat   view full review
Simply put, WOW!!! I did not make many alterations, as I like to try a recipe pretty much as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 16, 2005 by REDPONYGIRL   view full review
I also used a well greased and floured bundt pan for this recipe. It came out very well. I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 1, 2003 by MONZIEBABY   view full review
A delicious new ay to use up zucchini-I made with frozen shredded zucchini-wonderful.
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 18, 2003 by mb   view full review
i found this more like a cake-like brownie than bars, but it was very good and very moist. ...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 25, 2006 by ABC   view full review
I thought that this recipe was a refreshing change from the typical zucchini bread recipe. I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 28, 2003 by WVMEL   view full review
These were pretty good..more like a cake though. I put some store bought lemon icing on top...

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