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Flavorful Zucchini Lemon Bars

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These zucchini lemon bars feature a buttery shortbread crust paired with a tangy lemon filling and moist shredded zucchini, creating a fresh and satisfying homemade dessert perfect for spring and summer.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon fine sea salt
  • 2 medium zucchinis, finely shredded and lightly squeezed to remove excess moisture
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon grated lemon zest (from about 2 lemons)
  • ½ cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • ¼ cup (32g) all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt

Instructions

  1. Wash and finely shred 2 medium zucchinis using a microplane or fine grater. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  2. In a mixing bowl, cream together 1 cup softened unsalted butter and ½ cup granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  3. Add 2 cups all-purpose flour and ¼ teaspoon sea salt to the butter mixture, mixing on low speed until just combined. The dough will be crumbly but should hold together when pressed.
  4. Transfer dough to a greased or parchment-lined 9×13-inch baking pan. Press dough evenly across the pan to form a sturdy base. Chill in the fridge for 15 minutes.
  5. Preheat oven to 350°F (175°C). Bake the crust for 15-18 minutes until edges are lightly golden and center is set but not browned. Remove and cool slightly.
  6. In a large bowl, whisk together 3 large eggs and 1 ½ cups granulated sugar until smooth and slightly thickened.
  7. Stir in 1 tablespoon grated lemon zest and ½ cup freshly squeezed lemon juice.
  8. Add ¼ cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt; whisk until fully blended.
  9. Fold in the shredded zucchini gently, ensuring even distribution without overmixing.
  10. Pour filling evenly over the pre-baked crust.
  11. Bake for 25-30 minutes until filling is set and slightly springy to the touch; top should be matte, not shiny.
  12. Remove from oven and place on a cooling rack. Let cool to room temperature, then refrigerate for at least 2 hours to fully set.
  13. Slice into 12-16 bars using a sharp knife, wiping between cuts. Optionally dust with powdered sugar or garnish with thin lemon slices before serving.

Notes

Squeeze zucchini thoroughly to avoid soggy filling. Chill crust before baking for a crisp base. Rotate pan halfway through baking if oven heats unevenly. Use a sharp knife wiped between cuts for clean slices. For gluten-free, substitute all-purpose flour with gluten-free baking flour. For vegan, use vegan butter and flax eggs.

Nutrition

Keywords: zucchini lemon bars, lemon bars, zucchini dessert, homemade dessert, buttery crust, summer dessert, easy lemon bars, vegetable dessert

Find it online: https://cookluma.com/flavorful-zucchini-lemon-bars-recipe-easy-homemade-dessert-with-buttery-crust/