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Lemon Zucchini Bars

Rated as 4.29 out of 5 Stars

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

2 h servings 417
Original recipe yields 12 servings (2 dozen)

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.

Nutrition Facts


Per Serving: 417 calories; 26.2 42.6 5.4 46 434 Full nutrition

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Reviews

Read all reviews 144
  1. 168 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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...

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...

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...

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

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...

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...

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.

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