Blueberry Zucchini Squares Recipe

4.5 18 17
Blueberry Zucchini Squares Recipe
Blueberry Zucchini Squares Recipe photo by Taste of Home
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Blueberry Zucchini Squares Recipe

Read Reviews
4.5 18 17
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

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

Directions

Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
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.
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.

Test Kitchen Tips
  • If you don't have buttermilk in your fridge, make your own by mixing 1 to 2 tablespoons of lemon juice or vinegar into 1 cup of milk. Allow it to sit for 5-10 minutes.
  • Line your pan with parchment paper for easy removal and cleanup!
  • 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

    Nutritional Facts

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

    • 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
    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.

    Test Kitchen Tips
  • If you don't have buttermilk in your fridge, make your own by mixing 1 to 2 tablespoons of lemon juice or vinegar into 1 cup of milk. Allow it to sit for 5-10 minutes.
  • Line your pan with parchment paper for easy removal and cleanup!
  • 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

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    Reviews forBlueberry Zucchini Squares

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    MY REVIEW
    winczdenise User ID: 8615938 272943
    Reviewed Sep. 12, 2017

    "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"

    MY REVIEW
    amehart User ID: 1464390 271923
    Reviewed Aug. 18, 2017

    "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!"

    MY REVIEW
    suzistoy User ID: 3054932 270163
    Reviewed Jul. 30, 2017

    "Excellent cake. I didn't bother with the glaze since the cake was tasty all by itself. My only complaint is that the pan needs higher sides, mine oozed out in the oven. Should have read the other reviews first!"

    MY REVIEW
    rjbeery75 User ID: 2114826 269541
    Reviewed Jul. 16, 2017

    "Excellent! Used an 11x17 pan for 30 minutes."

    MY REVIEW
    karrie User ID: 7241439 268259
    Reviewed Jun. 22, 2017

    "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."

    MY REVIEW
    cathy.dean User ID: 1467714 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 User ID: 59111 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 User ID: 5597417 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 User ID: 1420698 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 User ID: 92779 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."

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