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Tender Lemon Poppy Seed Zucchini Bars Easy Recipe with Tangy Cream Cheese Frosting

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These tender lemon poppy seed zucchini bars combine the zing of lemon with the subtle crunch of poppy seeds and moist zucchini, topped with a tangy cream cheese frosting for a refreshing and delightful treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup unsalted butter, softened (about 56 g)
  • 2 large eggs, room temperature
  • 2 teaspoons finely grated lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, packed (about 1 medium zucchini)
  • 2 tablespoons poppy seeds
  • 4 ounces cream cheese, softened (about 115 g)
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar (120 g), sifted
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Grate about 1 ½ cups packed zucchini (roughly one medium zucchini). No need to squeeze out moisture.
  3. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 2 tablespoons poppy seeds. Set aside.
  4. In a separate bowl, cream ¼ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in 2 large eggs, one at a time, then mix in 2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing.
  7. Gently fold the grated zucchini into the batter, ensuring even distribution without overworking.
  8. Pour the batter into the prepared pan and smooth the top evenly.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Bars should spring back slightly when touched.
  10. Let the bars cool in the pan on a wire rack for at least 30 minutes before frosting.
  11. To make the frosting, beat together 4 ounces softened cream cheese and 2 tablespoons softened butter until smooth.
  12. Add 1 cup sifted powdered sugar, 1 tablespoon lemon juice, and ½ teaspoon vanilla extract. Beat until creamy and fluffy. Adjust lemon juice to taste.
  13. Spread the cream cheese frosting evenly over the cooled bars with a spatula.
  14. Chill for 15 minutes if a firmer topping is desired before slicing into squares with a sharp knife.

Notes

Do not squeeze out zucchini moisture to keep bars tender. Use fine lemon zest for best flavor. Fold batter gently to avoid toughness. Frosting should be made with room temperature ingredients for smoothness. Bars keep well refrigerated for up to 4 days and freeze well for up to 2 months. A splash of milk can loosen thick batter if needed.

Nutrition

Keywords: lemon poppy seed bars, zucchini bars, cream cheese frosting, lemon dessert, easy baking, spring dessert, summer treat, moist zucchini bars

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