- 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
- 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
Reviews forBlueberry Zucchini Squares
My Review
Average Rating
"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."
"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!"
"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."
"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."
