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Blueberry Zucchini Squares Recipe
Blueberry Zucchini Squares Recipe photo by Taste of Home
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Blueberry Zucchini Squares Recipe

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5 12 13
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I saw a bar recipe using apple and lemon peel on a muffin mix box. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 24 servings

Ingredients

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

Nutritional Facts

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

Directions

  1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
  2. 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.
  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. Yield: 2 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Zucchini Squares in Taste of Home June/July 2015

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Blueberry Zucchini Squares

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cathy.dean 252938
Reviewed Aug. 20, 2016

"Just baked this recipe. As others said, I used a 11X17 pan and it baked perfectly in 30 minutes. I needed to make it gluten free so I used gluten free flour, and I reduced the sugar to 2 cups. It is delicious! Will make again! I have to make something for our cafe at church tomorrow morning and this is perfect!"

MY REVIEW
BeckyJCarver 252838
Reviewed Aug. 17, 2016

"Excellent way to use up zucchini & sneak in superfoods. Your kids will have no idea they're eating healthy! These are sooo moist! The only reason I rated it a 4 instead of 5 is that the glaze was very runny. It has good flavor though. Next time i make this i'll make sure to thicken the glaze or just leave it off."

MY REVIEW
denise27 252424
Reviewed Aug. 10, 2016

"I have made this two times now. I have followed the recipe exactly as written. Love it, but both times I end up baking much longer than recipe says, as it is never done in the middle. Next time I will either use a different size baking dish or cut recipe to half."

MY REVIEW
Alliea 251945
Reviewed Jul. 27, 2016 Edited Jul. 28, 2016

"I followed the square recipe exactly as written except I used only a teaspoon of lemon peel. as my husband doesn't care for it. I made my own glaze as I wasn't sure I wanted buttermilk in my glaze and the lemon peel was present again. I used my 11x17 inch pan and the batter fit very well rising right to the top.

If a smaller jelly roll style pan was used I think there would be too much batter.
My squares were baked perfectly in 30 minutes and I put my glaze on while still warm. Even though I carefully coated the berries in flour as directed they remained close to the bottom. Not a big problem for me as it is a shallow pan anyway.
The squares were tender and moist with a cake like texture - more cake than brownie consistency and a slight lemon tang from the glaze that we really enjoyed."

MY REVIEW
JMartinelli13 251741
Reviewed Jul. 23, 2016

"I peeled my zucchini, just a family preference. My berries were huge and heavy, and sunk to the bottom despite being tossed with the flour. The recipe calls for a jelly roll pan, but I don't have one. I baked mine in a 13x9 pan for 55 minutes. I put on the glaze while it was still warm. I let them cool completely, then cut them into squares."

MY REVIEW
BudgyS 249270
Reviewed Jun. 9, 2016

"This was wonderful! I'm not much of a baker was a little worried about trying this recipe. It wasn't difficult at all. It came out light and fluffy (about 1 1/4" high in an 11x17" pan.) I used 2 cups sugar and no glaze and it was plenty sweet. I also used 1 cup of whole wheat flour and the rest white. Next time I'm going to add a little more lemon zest and maybe a little more zucchini, they're still growing! Thanks so much!"

MY REVIEW
epetkovsky 248771
Reviewed May. 29, 2016

"Made it for several family gatherings and it went over big. Loved the recipe and didn't change a thing. The lemon is very refreshing."

MY REVIEW
BethAnneD 233620
Reviewed Sep. 28, 2015

"This was amazingly delicious. I made it in a cake pan rather than a bar pan and I did not use the glaze. I still cut it into squares (which were thick & moist) and froze it. I used it for breakfast meals for myself and my children. I am getting ready to make it once again because we all loved it so much."

MY REVIEW
knollbrookcook 232681
Reviewed Sep. 11, 2015

"This was delicious. Nice and light. I had a problem with the pan size though. I first put all the batter in the pan listed but I knew it was too much for the pan. So, I took some of the batter out and put the extra in an 8x8 pan. Baked both together. Turned out good. The glaze recipe was plenty for both pans and it was good."

MY REVIEW
Lovinlfe42ofus 231467
Reviewed Aug. 19, 2015

"Made for a family gathering, first time for making this, it went over very well. Liked it better without the glaze. Family members asked for the recipe will recommended this for anyone great recipe."

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