Blueberry Zucchini Squares Recipe

By KitchenGnome

Ingredients

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

Details

Servings 24
Preparation time 30mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

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.
Yield: 2 dozen.