Lemon Zucchini Bars with Glaze: Moist, Bright, and Irresistibly Fresh

When summer gardens are bursting with zucchini and lemons are at their juicy best, it’s the perfect time to whip up these Lemon Zucchini Bars with Glaze. Imagine tender, moist bars packed with flecks of fresh zucchini, kissed with lemon zest, and topped with a silky lemon glaze that drips down the sides. They’re sunshine in dessert form perfect for picnics, afternoon tea, or as a sweet finish to a family dinner.

These bars strike the perfect balance between sweet and tangy, making them a treat you’ll find yourself craving long after the plate is empty. Plus, they’re an excellent way to sneak some extra vegetables into dessert though no one will ever guess from the taste!

---

What Are Lemon Zucchini Bars with Glaze?

Lemon Zucchini Bars with Glaze are a soft, cake-like dessert bar made with shredded zucchini for moisture and fresh lemon zest and juice for brightness. They’re baked until golden, then topped with a sweet-tart lemon glaze that soaks into the top, adding even more flavor. Unlike dense brownies or chewy blondies, these bars have a light crumb and a refreshing citrus finish.

this Recipe

---

Why You’ll Fall in Love with This Recipe

1. Ultra Moist – Thanks to zucchini, these bars stay tender for days.
2. Bright Citrus Flavor – Fresh lemon juice and zest keep every bite zippy and refreshing.
3. Simple Ingredients – Pantry staples plus fresh produce make this an easy, go-to dessert.
4. Crowd-Pleaser – Great for potlucks, bake sales, or casual gatherings.

---

How Do They Taste?

Think of them as a marriage between a lemon cake and a moist tea bread. The zucchini melts into the batter, leaving behind moisture and a slight earthiness that balances the sweetness. The glaze is a burst of citrus, creating a tangy-sweet finish that complements the soft crumb perfectly.

---

Health & Ingredient Benefits

• Zucchini – Low in calories, high in vitamin C, and adds moisture without extra fat.
• Lemon – Rich in vitamin C and antioxidants.
• Olive Oil or Butter – Healthy fats that keep the bars soft.
• Eggs – Provide structure and protein.

---

Ingredients You’ll Need

For the bars:

• 1 cup finely shredded zucchini (no need to peel)
• 1 cup granulated sugar
• 1/2 cup unsalted butter or olive oil, melted
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

---

Tools You’ll Need

• Mixing bowls
• Whisk and spatula
• Box grater
• Measuring cups and spoons
• 8×8-inch baking pan
• Cooling rack

---

Optional Substitutions & Additions

• Gluten-free: Swap flour for a gluten-free 1:1 baking blend.
• Healthier version: Use coconut sugar and whole-wheat pastry flour.
• Extra flavor: Add a pinch of cardamom or ginger to the batter.

---

How to Make

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together sugar, melted butter, eggs, lemon juice, lemon zest, and vanilla.
3. Stir in shredded zucchini.
4. In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients and mix just until combined.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 25–30 minutes, or until a toothpick comes out clean.
7. Cool completely before glazing.
8. For the glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled bars.
9. Slice into squares and enjoy.

---

What to Serve With

• Fresh berries for extra color and tartness
• A cup of hot tea or iced coffee
• Vanilla ice cream for a decadent dessert plate

---

Tips for Success

• Squeeze out excess water from the zucchini if it’s very juicy.
• Don’t overmix this keeps the bars light and tender.
• Apply glaze only when bars are fully cooled to prevent it from melting away.

---

Common Mistakes to Avoid

• Overbaking – This can dry out the bars.
• Skipping the zest – Lemon zest is where most of the citrus aroma lives.
• Not draining zucchini – Too much liquid can make the bars soggy.

---

How to Store & Reheat

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days for extra freshness.
• Freeze (unglazed) for up to 2 months; thaw before glazing and serving.

---

Frequently Asked Questions

Will I taste the zucchini?
Not really—it blends in and mainly adds moisture.

Can I double the recipe?
Yes, bake in a 9×13-inch pan for the same amount of time or slightly longer.

Can I make it vegan?
Yes—replace eggs with flax eggs and use coconut oil instead of butter.

---

Nutritional Info (approximate per bar, 16 bars)

Calories: 165
Protein: 2g
Fat: 7g
Carbohydrates: 24g
Fiber: 0.5g
Sugar: 17g
Sodium: 85mg

---

Conclusion

Lemon Zucchini Bars with Glaze are proof that vegetables can absolutely belong in dessert. Moist, zesty, and perfectly sweet, they’re a treat that’s as at home at a summer picnic as it is on a holiday dessert table. If you’ve been looking for a fresh twist on a classic lemon bar, this is it and it might just become your new signature bake.

Print

August 10, 2025 by Melissa