- 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
- 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 zest
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
- 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. Yield: 2 dozen.
Reviews forBlueberry Zucchini Squares
"I haven't tried this recipe yet..but it does sound great and I like the hints in the reviews...has anyone out there made this using Splenda ? I am a new Diabetic so I am always looking for recipes...thanks Denise"
"Outstanding - just became my father's all time favorite! After reading reviews I opted to make in a 9x13 pan for about 50 min. and it was perfect. Flavors were excellent. The next time I make it, I will apply the glaze over a warm cake instead of waiting for it to cool. Definitely a keeper!"
"Excellent! Used an 11x17 pan for 30 minutes."
"The cake and glaze were great. The pan size is VERY wrong. I will be cleaning my oven for the next few hours. When it is "Test Kitchen Approved" I thought that also would mean the size of the pan - wish I had read the reviews! I will make this again, but in a 9x13 pan and a longer cook time. I hope by giving this recipe 1 star it will help anyone trying this recipe for the first time."
"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!"
"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."
"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."
"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."