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Moist Lemon Blueberry Zucchini Bars with Easy Homemade Cream Cheese Frosting

lemon blueberry zucchini bars - featured image
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These moist lemon blueberry zucchini bars are a quick and easy dessert featuring shredded zucchini for moisture, fresh lemon zest for brightness, and a luscious cream cheese frosting that ties it all together.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (can substitute melted coconut oil)
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon (about 2 teaspoons)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
  2. Shred zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to yield about 1 ½ cups.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat sugar and eggs until light and creamy (about 2 minutes). Add vegetable oil, vanilla extract, lemon zest, and lemon juice; mix well.
  5. Fold shredded zucchini into the wet mixture gently. Add dry ingredients and stir until just combined, avoiding overmixing.
  6. Carefully fold in blueberries. If using frozen, add directly from freezer to prevent color bleeding.
  7. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let bars cool completely in the pan on a wire rack for at least 1 hour before frosting.
  9. For the frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then mix in vanilla extract and lemon juice. Beat until creamy and spreadable.
  10. Spread frosting evenly over cooled bars. Cut into squares and serve.

Notes

Squeeze zucchini thoroughly to avoid soggy bars. Fold blueberries gently to prevent crushing and color bleeding. Frost bars only when completely cooled to prevent melting. If frosting is too thick, add a splash of milk to thin. For gluten-free, substitute flour with a gluten-free blend containing xanthan gum. Vegan adaptations include flax eggs and dairy-free cream cheese and butter.

Nutrition

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

Find it online: https://sparklechew.com/moist-lemon-blueberry-zucchini-bars-recipe-easy-homemade-cream-cheese-frosting/