Lemon Zucchini Bars

4.3
(195)

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

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Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
1 hrs
Total Time:
2 hrs
Servings:
12
Yield:
2 dozen

Ingredients

  • 1 ¼ cups white sugar

  • 1 cup vegetable oil

  • 3 eggs

  • 2 teaspoons lemon zest

  • ¼ cup fresh lemon juice

  • 1 ¾ cups grated zucchini

  • 2 cups all-purpose flour

  • ¼ teaspoon baking powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 cup chopped walnuts

  • cup confectioners' sugar for decoration

Directions

  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.

Nutrition Facts (per serving)

417 Calories
26g Fat
43g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 417
% Daily Value *
Total Fat 26g 34%
Saturated Fat 3g 17%
Cholesterol 47mg 16%
Sodium 434mg 19%
Total Carbohydrate 43g 15%
Dietary Fiber 2g 5%
Total Sugars 25g
Protein 5g
Vitamin C 6mg 29%
Calcium 29mg 2%
Iron 2mg 9%
Potassium 133mg 3%

* 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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