Lemon Zucchini Bars

Lemon Zucchini Bars

These bars are so moist and lemony.  They are a cross between a cake and bars and are an awesome way to use up your bumper crop of Zucchini from your garden.

Yields: 12 servings


  • 1  cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1/2 cup applesauce
  • 3 eggs
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice (juice from one whole lemon)
  • 1 3/4 cups grated zucchini
  • 2 cups oat flour (you can purchase it or grind of whole oats in a food processor to equal 2 cups)
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/3 cup confectioners’ sugar for decoration


  1. Preheat oven to 350 degrees F . Grease a 9×13-inch baking pan.
  2. In a large bowl, whisk sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
  3. Add  flour, baking powder, baking soda, and salt to the zucchini mixture. Stir until thoroughly combined.
  4. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool.
  5. Sprinkle top with sifted confectioners’ sugar and cut into bars.

Optional frosting: Mix 1 cup of Confectioners Sugar with juice from 1/2 a lemon.  Stir until smooth and drizzle over cooled cake