Lemon Zucchini Bars

These bright and citrusy Lemon Zucchini Bars are the perfect summer treat, combining the tartness of lemon with the subtle sweetness of zucchini. A crumbly crust gives way to a moist and creamy filling, all wrapped up in a neat, snackable package.

Ingredients

• For the crust:
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, melted
• For the filling:
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup granulated sugar
• 2 cups grated zucchini
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, softened

Instructions

Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.

In a medium bowl, whisk together the flour, granulated sugar, and confectioners’ sugar.

Add the melted butter and stir until a crumbly mixture forms.

Press the mixture evenly into the prepared baking pan.

Bake the crust for 20-25 minutes, or until it’s lightly browned and set.

Let it cool completely.

In a large bowl, whisk together the eggs, lemon zest, and lemon juice until well combined.

Add the granulated sugar and whisk until smooth.

Add the grated zucchini, flour, baking powder, salt, and baking soda to the bowl.

Whisk until well combined.

Add the softened butter to the bowl and whisk until the mixture is smooth.

Pour the filling mixture over the cooled crust and smooth the top.

Bake the bars for 30-35 minutes, or until the top is lightly browned and the filling is set.

Let them cool completely in the pan.

Once cooled, use the parchment paper or aluminum foil to lift the bars out of the pan.

Cut them into 9 equal-sized bars and serve.

Notes

Don’t overprocess the crust mixture, as it can become tough.

Make sure to not overbake the crust, either – it should be lightly browned and still tender.

If using aluminum foil, lightly spray it with cooking spray to prevent the crust from sticking.

When grating the zucchini, try to squeeze out as much excess moisture as possible to prevent the bars from becoming too wet.

Don’t open the oven door during the baking time, as this can cause the bars to sink.

If you find the bars are browning too quickly, cover the top with foil to prevent burning.

Store the cooled bars in an airtight container in the fridge for up to 3 days.

Nutrional Value

• Calories: 240
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 3g