Blueberry Zucchini Squares

By kathleentirpak

This recipe makes about 2 dozen squares.

Ingredients

• glaze :
• greased 15 x10 x 1 inch jelly-roll pan
• 2 cups shredded unpeeled zucchini
• 1/2 cup buttermilk
• 3 Tablespoons lemon juice
• 2 Tablespoons lemon zest, divided
• 1 cup soft butter
• 2 1/2 cups sugar
• 2 eggs
• 3 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups blueberries,tossed with 2 Tablespoons flour
• 2 cups confectioner's sugar
• 1/4 cup buttermilk
• 1/8 teaspoon salt

Preparation

Step 1

Preheat oven to 350 degrees. In a large bowl, combine the zucchini, 1/2 cup buttermilk, 3 Tablespoons lemon juice, and 1 Tablespoon lemon zest. In another large bowl, cream the butter and sugar until light and fluffy. Beat in the 2 eggs, 1 at a time. Gradually add the flour mixture to the creamed mixture, alternating with the zucchini mixture. Fold in the blueberries. Spread in the greased pan, bake until light golden, 30-35 minutes. Toothpick inserted in center should come out free of crumbs. While squares are baking, prepare the glaze : combine confectioner's sugar, 1/4 cup buttermilk, 1 Tablespoon lemon zest, and 1/8 teaspoon salt.