Print

Flavorful Lemon Zucchini Bars Easy Recipe with Cream Cheese Frosting and Poppy Seed Crust

lemon zucchini bars - featured image
Print Recipe

These lemon zucchini bars feature a tangy lemon flavor, moist zucchini texture, a crunchy poppy seed crust, and a smooth cream cheese frosting. Perfect for brunch or tea time, they are quick, easy, and use simple ingredients.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour (for crust)
  • 1/4 cup (50 g) granulated sugar (for crust)
  • 1/2 cup (113 g) unsalted butter, melted (for crust)
  • 2 tablespoons poppy seeds (for crust)
  • 1/4 teaspoon salt (for crust)
  • 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup (120 g) all-purpose flour (for bars)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (57 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (optional, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, mix 1 cup flour, 1/4 cup sugar, 2 tablespoons poppy seeds, and 1/4 teaspoon salt. Stir in 1/2 cup melted butter until mixture holds like wet sand. Press evenly into greased 9×9-inch pan. Bake 12 minutes until golden and fragrant.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a large bowl, whisk 3/4 cup sugar and 2 eggs until light and fluffy, about 2 minutes. Stir in 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Fold in grated zucchini.
  4. In a separate bowl, sift together 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
  5. Pour zucchini-lemon batter over pre-baked crust and spread evenly. Bake 25-30 minutes until a toothpick inserted near center comes out clean and edges are set and slightly golden.
  6. Cool bars completely in pan on wire rack for at least 1 hour before frosting.
  7. Beat 8 oz softened cream cheese with 1/4 cup softened butter until smooth and creamy. Gradually add 1 cup powdered sugar, mixing well after each addition. Stir in 1 tablespoon lemon juice and optional lemon zest. Adjust sweetness or tanginess to taste.
  8. Spread cream cheese frosting evenly over cooled bars. Chill in fridge 20-30 minutes to set frosting before slicing.
  9. Cut into 16 squares and serve.

Notes

Drain zucchini thoroughly to avoid soggy bars. Pre-bake crust to lock in crunch. Use fresh lemon juice and zest for best flavor. Watch baking time closely to avoid over- or under-baking. Chill bars before frosting to prevent melting. For gluten-free, substitute flours; for dairy-free, use plant-based alternatives.

Nutrition

Keywords: lemon bars, zucchini bars, cream cheese frosting, poppy seed crust, easy dessert, brunch dessert, tangy lemon, moist zucchini, quick recipe

Find it online: https://recipebelle.com/flavorful-lemon-zucchini-bars-easy-recipe-with-cream-cheese-frosting-and-poppy-seed-crust/