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My review
Lemon Zucchini Bars
Rosina
"This snack cake is a good use for that bumper zucchini crop!"
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Ingredients
2 h servings 417Original recipe yields 12 servings (2 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- 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.
- 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.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
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Reviews
Read all reviews 146170 Ratings
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Most helpful positive review
7/8/2000
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
8/21/2000
Way to much vegtable oil. The oil is able to be tasted.
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Newest
7/8/2000
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...
11/6/2010
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...
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 t...
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 b...
5/30/2015
Dee-licious. Moist (a cup of oil makes that a no-brainer), lemony, but not too lemony, and prettily flecked with green zucchini. I omitted the nuts because I didn't want their distracting fla...
8/16/2005
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 c...
9/10/2002
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.
12/16/2000
A delicious new ay to use up zucchini-I made with frozen shredded zucchini-wonderful.