Blueberry Zucchini Squares Recipe

Blueberry Zucchini Squares

Photo by Taste of Home©

Yield: 24 Servings (2 dozen)

Ingredients: 

  • 2 cups shredded zucchini (do not pack)
  • 1/2 cup buttermilk
  • 1 tablespoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 2 large eggs
  • 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries

 

GLAZE:

  • 2 cups confectioners’ sugar
  • 1/4 cup buttermilk
  • 1 tablespoon grated lemon peel
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt

 

Directions:

  1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
  2. In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
  3. Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  4. In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

 

Nutritional Facts
1 piece equals 270 calories, 8 g fat (5 g saturated fat), 36 mg cholesterol, 197 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

 

 

Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

 
Originally published as Blueberry Zucchini Squares in Taste of Home June/July 2015

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