Print

Perfect Lemon Zucchini Bars with Easy Ricotta Frosting

lemon zucchini bars - featured image
Print Recipe

These lemon zucchini bars are incredibly moist, bright, and topped with a tangy ricotta frosting. They’re the perfect spring and summer dessert that sneaks in a serving of vegetables without anyone noticing.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 ½ cups shredded zucchini, squeezed dry
  • ½ cup whole milk ricotta cheese, room temperature
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt

Instructions

  1. Wash zucchini, trim ends, and grate using the large holes of a box grater. Place shredded zucchini in a clean kitchen towel and squeeze tightly to remove as much water as possible. Set aside.
  2. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, whisk together melted butter and sugar until well combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Gently fold in the squeezed zucchini.
  6. Pour batter into prepared pan and spread evenly. Bake for 22-28 minutes, until edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let bars cool in the pan on a wire rack for 15 minutes, then use parchment handles to lift them out. Transfer to wire rack to cool completely before frosting.
  8. While bars cool, make frosting: In a medium bowl, beat ricotta and softened butter with an electric hand mixer until smooth and creamy, about 2 minutes. Add sifted powdered sugar, lemon juice, lemon zest, and a pinch of salt. Beat on low until combined, then on medium-high for 2-3 minutes until light and fluffy.
  9. Once bars are completely cool, spread frosting evenly over the top. Garnish with extra lemon zest or thin lemon slices if desired. Refrigerate for 20-30 minutes to set frosting slightly before slicing.
  10. Use a sharp knife to cut into 16 squares, wiping the blade clean between cuts.

Notes

Squeeze zucchini thoroughly to prevent soggy bars. Use room temperature ingredients for best results. Do not overmix the batter. Cool bars completely before frosting. For cleaner slices, chill frosted bars for 30 minutes before cutting.

Nutrition

Keywords: lemon zucchini bars, ricotta frosting, zucchini dessert, lemon bars, spring dessert, summer dessert, easy dessert, garden zucchini recipe

Find it online: https://nanarecipes.info/perfect-lemon-zucchini-bars-with-easy-ricotta-frosting/