Lemon Zucchini Bars

Turned out nice. However, Its a cake and resembles nothing remotely close to bars. I stumbled across this looking for lemon bars.

I made per the recipe…we tried it and decided it needed something. Which is why I gave it 4 stars. I added a lemon glaze after reading other reviews. That was what it needed. I did see one review that suggested cream cheese frosting maybe on the next batch.

Quick and easy recipe. I used 2 cups shredded zucchini, 1/2 cup oil, 1/2 cup applesauce and omitted the walnuts. I made a lemon-sugar glaze for on top. It only took 30 minutes to bake in a 9″x13″x2″ glass baking dish. These are so moist with a nice zing. My husband really enjoyed this one too.

This was more like a lemon cake, very good, not too sweet, next time I make it, I think I will try & put a lemon glaze on it, I thought it needed more lemon, but does not need frosting, this is very, very good, it is a keeper & I will be sharing.

Delicious! I ran out of vegetable oil and used half olive oil. Baked in a Bundt pan. Excellent way to use summer garden zucchini!

Lovely! Moist and tender, with a delicate lemon flavor and just the right amount of sweetness. I agree with the person who said it’s a perfect cake for tea. I followed the recipe exactly as written. I normally would have used half oil and half unsweetened applesauce, but I was out of applesauce. I will make that one change next time. Anyone who says they can “taste” the oil should check to see if their oil is starting to go rancid. Also, any oil that has a taste, it’s not a good choice for baking.

Not very lemony… Even added lemon glaze on top. It may be because I used whole wheat flour instead. I may try again with just white flour, but not likely.

Moist and scrumptious only gave 4 stars because I think it could use a bit more lemon flavor. Otherwise it’s fantastic!!!

One important thing… don’t use oil, it will make the bread taste rancid ! Use butter or a mix of butter and margarine. All the rest is good.

Perhaps it is an altitude difference, I live in a high altitude area, but didn’t add anything for it. This is a cake! There is NOTHING “bar like” in my cake pan. I made a zucchini -lemon cake. It tastes sweet and probably as it should. It would probably be good with a lemon frosting.

it was tasteless, and not enough lemon juice or zest. I am going to make a glaze to put over it, so it doesn’t go to waste. This recipe needs help in the taste department! I will never use this recipe again.

This cake sounds like I can’t wait to try it. I know it will be delicious.

To make a gluten-free version I used GF flour, increased baking powder to 1/2 tsp and added 1/2 tsp xanthum gum. To decrease fat, I substituted 1/2 oil with apple sauce. It needed a few more minutes baking but result was delicious. Will be making this cake often.

I used half cup canola oil & half cup apple sauce. I peeled zucchini so there were no green flecks although I think that’s a pretty touch. Very moist and holds together well . No falling apart . Would be a good choice for packing in lunch box, etc. I purchased canned icing but it was awful . Almost rancid . Did not use nuts due to some family with allergies. I skipped the icing and used canned squirt on whipping cream. Very tasty – lemon was subtle. Definitely tastes home baked.

This was so greasy that when I picked up a piece, it started falling apart and left oil on my fingers! I wouldn’t even try it, but my husband put some cream cheese on it and said it was “okay.” Not sure if it would be worth making again with less oil. I’ll probably just stick to zucchini bread from now on.

A bit bland…needs more lemon flavor. I may try making a confectioners sugar glaze using lemon juice to jazz it up a bit.

Good recipe! I did not make any changes but I did add a lemon glaze for the top instead of using powdered sugar. If I make this again I will use more lemon zest or add lemon extract to the batter and substitute the oil with butter.

Half of the oil would have been much better, it even fell in the middle because of all the oil.

I used alternative flours, cut sugar to 1 cup with a mix of white and Palm Sugar. Did not have Walnuts, instead I used about 3/4 cup Hemp Seeds. Very yummy! My baking pan is glass and seemed huge so I cut baking time to 25 minutes or so., was perfect. Depending on your oven it’s always good to toothpick test cakes about 10 minutes before full baking time advised. I would rather have a nice moist cake rather than one that is over done and dry.

I used 1cup Splenda brown sugar & 1/4 cup white sugar. 1 cup whole wheat flour and 1 cup all purpose flour.

Well I’ve been on a zucchini bread frenzy baking. I totally misread the instructions and placed the dough into a bread pan. So no bars but it did make a lovely bread loaf & a. Mini. I decided not to add the walnuts I though it would make to heavy. It was still very good. I would have preferred a lemon frosting like that of Starbucks lemon loaf. Now in search of it & think it would be a 5 star!