Blueberry Zucchini Squares

  Desserts

I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo.

Blueberry Zucchini Squares

Average Rating: 4.827586

TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 2 dozen.

Ingredients

  • 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 cups sugar
  • 2 large eggs, room temperature
  • 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 zest
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt

Instructions

  • 1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
  • 2. 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, 1 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.

Nutrition Facts

1 piece: 270 calories, 8g fat (5g saturated fat), 36mg cholesterol, 197mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.

Tags