Lemon Zucchini Bars

    1 hour 10 mins

    This bar cookie recipe is a good use for that bumper zucchini crop.

    55 people made this

    Makes: 24 

    • 250 g white sugar
    • 235 ml vegetable oil
    • 3 eggs
    • 2 teaspoons lemon zest
    • 60 ml fresh lemon juice
    • 200 g grated zucchini
    • 250 g all-purpose flour
    • 1/4 teaspoon baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 115 g chopped walnuts
    • 40 g confectioners' sugar for decoration

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    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.

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    Reviews and ratings
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    Reviews in English (137)


    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 thing but I won't.  -  08 Jul 2000  (Review from Allrecipes US | Canada)


    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 bit helps. In subsequent efforts, I have added 1 cup of halved fresh cranberries, and the color/tartness ratchets up the taste to stellar! The red from the cranberries and green flecks from the zucchini made it quite festive looking. That little kick of tartness from the berries makes the lemon flavor sing! No problem with excessive oiliness using the full cup, but you could shave off 2 TB without a problem if it makes you feel better. Something told me to check on them about 10 minutes before the 45 minute alarm, and they were done, so only 35 minutes baking time was perfect. A toothpick in the center came out clean, and the center was firm to the touch. Be sure to disregard the baking times in the recipe and set your alarm for 35, at least to start. Overbaking could account for some of the tepid reviews. Please know they should turn out soft and moist, more like a cake than bars. After baking, I brushed on a glaze made from 2 Tb softened butter, 1 tsp fresh lemon juice, 1 tsp milk and 1 cup confectioners sugar, while they were still warm from the oven. It increased the fresh lemon flavor. It did not taste remotely "oily" (and as a trained chef, I have a ridiculously sensitive palate,) so I'd suspect that those who found an oily taste were using rancid or old oil.  -  06 Nov 2010  (Review from Allrecipes US | Canada)


    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 the winter I've got a head start on these bars!!  -  04 Aug 2005  (Review from Allrecipes US | Canada)