
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:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
- 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.
- 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.
- 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