Blueberry Zucchini Squares
I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Test Kitchen Tips
Blueberries
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
Directions
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1Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
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2In 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, 5-7 minutes. 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.
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3Transfer 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.
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4In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
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