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Moist Lemon Blueberry Zucchini Bars

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These moist lemon blueberry zucchini bars combine the tangy brightness of lemon with sweet blueberries and the secret moisture boost of shredded zucchini, topped with a creamy lemon cream cheese frosting.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp (4g) baking powder
  • ½ tsp (2g) baking soda
  • ½ tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp fresh lemon zest (from about 2 lemons)
  • 3 tbsp (45ml) fresh lemon juice
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup (150g) fresh blueberries
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, whisk granulated sugar with vegetable oil until combined. Add eggs, vanilla extract, lemon zest, and lemon juice. Beat until smooth and glossy.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing; a few lumps are okay.
  6. Gently fold in the drained zucchini and fresh blueberries, distributing evenly but carefully to avoid breaking berries.
  7. Pour batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes. Start checking at 35 minutes by inserting a toothpick near the center; it should come out with a few moist crumbs, not wet batter.
  9. Let bars cool completely in the pan on a wire rack for at least 1 hour.
  10. To make the frosting, beat cream cheese and unsalted butter until creamy. Gradually add powdered sugar, then mix in lemon juice and vanilla extract. Beat until fluffy.
  11. Spread frosting evenly over cooled bars. Chill in the fridge for at least 30 minutes to set before slicing.
  12. Cut into bars and serve.

Notes

Squeeze zucchini thoroughly to avoid soggy bars. Chill frosting before spreading if too soft. Bars taste better the next day. Frozen blueberries can be used if thawed and drained well. For gluten-free, substitute flour with gluten-free baking flour. For vegan, use flax eggs and dairy-free cream cheese and butter alternatives.

Nutrition

Keywords: lemon blueberry bars, zucchini bars, lemon dessert, cream cheese frosting, moist bars, easy dessert, homemade bars

Find it online: https://yumnode.com/moist-lemon-blueberry-zucchini-bars-recipe-easy-homemade-dessert-ideas/