Blueberry Zucchini Squares

By 1For_Him

Ingredients

• GLAZE:
• 2 cups shredded zucchini (do not pack)
• 1/2 cup buttermilk
• 1 tablespoon grated lemon zest
• 3 tablespoons lemon juice
• 1 cup butter, softened
• 2-1/2 to to 2) said to reduce to 2)
• 2 large Eggs
• 3-1/4 2 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 zest
• 2 teaspoons lemon juice
• 1/8 teaspoon salt

Details

Preparation time 1mins
Cooking time 1mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Grease a 15x10x1-in. baking pan. (Reviews said wrong size - use 11x17 for 30 min. or 9x13 for 50 min.)
In a small bowl, combine zucchini, buttermilk, lemon zest 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.