Tender Lemon Zucchini Bars with a Crumb That Melts — and a Glaze That Cracks Just Right
One bowl, no mixer, and a zucchini you do not squeeze. These lemon bars use the moisture for a crumb that stays tender for days, topped with a crackly glaze that sets like a bakery finish. Trust the process.
Equipment
- Box grater
- Microplane or fine zester
- 9x13 baking pan
- Parchment Paper
- Whisk
- Mixing bowl
- Rubber Spatula
- Chef's knife
Ingredients
For the Bars
- 1 ½ cups all-purpose flour (190g)
- 1 cup granulated sugar (200g)
- 2 medium zucchini (about 300g total), grated
- ½ cup unsalted butter (113g), melted and slightly cooled
- ⅓ cup sour cream (80g), at room temperature
- 2 large eggs, at room temperature
- 2 lemons, zested
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Glaze
- 1 ½ cups powdered sugar (180g)
- 2 tablespoons lemon juice (from about 1 lemon)
Instructions
- Preheat the oven to 350°F. Line a 9x13 baking pan with parchment paper, leaving overhang on two opposite sides to create a sling for easy removal.
- Zest the lemons into the sugar: Rub the zest into the sugar with your fingertips until it turns pale yellow and smells intensely floral. This takes about 30 seconds.
- Whisk the wet ingredients: In a large bowl, whisk the melted butter, eggs, vanilla, and sour cream until smooth. Pour in the lemon sugar and whisk again.
- Add the dry ingredients: Stir in the flour, baking powder, and salt with a spatula until just combined. A few streaks of flour are fine.
- Fold in the zucchini: Add the shredded zucchini and fold gently. The batter will look loose and almost liquid. That's the moisture.
- Spread and bake: Pour the batter into the prepared pan. Spread evenly. Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Cool completely: Let the bars cool in the pan on a wire rack for at least 30 minutes before glazing.
- Make the glaze: Whisk the powdered sugar with 2 tablespoons of lemon juice. It should be thick but pourable.
- Glaze and set: Pour the glaze over the cooled bars and spread gently to the edges. Let it set for 15 minutes before cutting with a sharp chef's knife, wiping clean between cuts.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze unglazed for up to 3 months. Tips: Don't squeeze the zucchini — the moisture is key for tender bars. Measure flour by spooning and leveling. Let glaze set fully before cutting for that crackly top. For gluten-free, use a 1:1 blend with xanthan gum. For dairy-free, use melted coconut oil and plant-based yogurt.