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Blueberry Zucchini Squares

I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo. —Shelly Bevington, Hermiston, Oregon
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    2 dozen


  • 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


  • 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, 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.
  • 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.

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


    Click stars to rate
    Average Rating:
    • Amie
      Aug 11, 2020

      I’ve been looking for things to do with all the zucchini coming from my garden this year. This recipe was great, so simple and extremely moist. Because I was using a glass baking dish the edges were getting darker than the middle so 15 minutes into baking I reduced the oven temperature to 325 to allow it to bake more evenly. A lot of people on here said that they reduced the amount of sugar because they thought it would be too sweet; but I add the directed amount and I thought it was perfect ?? My only issue, which really isn’t an issue at all is they are calling it a square, but it is definitely more cake like which isn’t a bad thing. If you haven’t tried this recipe yet you should ??

    • Kenda
      Aug 4, 2020

      This recipe is so delicious! But mine took an additional 30 minutes to bake all the way through.Im not sure why but it did.

    • 4Hfarmer
      Sep 16, 2019

      So very good! The lemon zest add so much flavor. And so very moist. I used only 2 cups of sugar and put in a jelly roll pan. I didn't use buttermilk in the frosting; just regular milk. This a a keeper! SO glad I gave it a try.

    • abrenner
      Aug 28, 2019

      No comment left

    • astarzynski
      Aug 25, 2019

      Absolutely Delicious!!!

    • sg.debp
      Jun 11, 2019

      No comment left

    • Rita
      May 5, 2019

      Great recipe with lots of blueberries! I used 1 and 1/2 cups sugar. Followed the rest of the recipe but put it in a 9x13 pan and it came out beautiful. Left in oven about 45 minutes. Very moist!!

    • kbbradford
      Jul 12, 2018

      I too reduced the sugar to 2 cups, will do even less next time cause I love tartness. I wanted a Blueberry loaf and had extra zucchini so I turned this recipe into a regular loaf and two mini loaves. I put the glaze on while the loaves were very warm and it was wonderful!

    • julezh
      May 12, 2018

      I have made this twice. The only change was reducing the sugar to 2 Cups instead of the 2 1/2 Cups in the recipe. It worked just fine in a 15 x 10 x 1 pan each time. it was moist and I loved the lemon. Will definitely make these again!

    • winczdenise
      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