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Delicious Lemon Poppy Seed Zucchini Bars Recipe with Easy Cream Cheese Frosting

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These lemon poppy seed zucchini bars are moist, tangy, and lightly sweetened, topped with a silky cream cheese frosting. Perfect for a fresh, indulgent treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 2 cups all-purpose flour (or almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup granulated sugar (or coconut sugar)
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tablespoon fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or nonstick spray, and line with parchment paper if desired.
  2. Shred about 1 medium zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In another bowl, whisk sugar with melted butter until smooth. Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
  5. Gradually fold dry ingredients into wet ingredients with a rubber spatula until just combined.
  6. Fold in shredded zucchini until evenly distributed.
  7. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool bars completely in the pan on a wire rack before frosting.
  9. For frosting, beat cream cheese and softened butter until smooth and creamy. Slowly add powdered sugar on low speed. Stir in lemon juice and lemon zest.
  10. Spread frosting evenly over cooled bars. Slice into squares and serve.

Notes

Squeeze zucchini thoroughly to avoid soggy bars. Use fresh lemon zest and juice for best flavor. Cool bars completely before frosting to prevent melting. Frosting can be loosened with a splash of milk if too thick. Bars can be baked in muffin tins with reduced baking time (20-25 minutes). For dairy-free or vegan versions, substitute butter and cream cheese with plant-based alternatives and use flax eggs.

Nutrition

Keywords: lemon poppy seed bars, zucchini bars, cream cheese frosting, easy dessert, gluten-free option, vegan option, quick baking, summer dessert

Find it online: https://ovenmila.com/delicious-lemon-poppy-seed-zucchini-bars-recipe-with-easy-cream-cheese-frosting/