Ingredients:

  • 2 cups finely grated zucchini, unpeeled
  • 0.5 tsp fine sea salt
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 2 large eggs, room temperature
  • 0.5 cup neutral oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh lemon zest
  • 1 cup confectioners' sugar
  • 2 tbsp fresh lemon juice for glaze
  • 1 tsp lemon zest for garnish

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper.
  2. Toss grated zucchini with 1/2 tsp salt in a colander and let sit for 15 minutes to draw out moisture.
  3. Place the zucchini in a fine-mesh cheesecloth or kitchen towel and squeeze with maximum force to extract at least 1/2 cup of liquid, leaving a dry ball of squash.
  4. In a large mixing bowl, rub 2 tbsp lemon zest into the granulated sugar with your fingertips until fragrant.
  5. Whisk in the neutral oil, eggs, and 2 tbsp lemon juice until fully emulsified.
  6. Fold in the flour, baking soda, baking powder, and 1/2 tsp salt, followed by the squeezed zucchini solids, until just combined.
  7. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean.
  8. Whisk confectioners' sugar with 2 tbsp lemon juice to create a thin glaze. Pour over the cooled bars and garnish with remaining zest.