Blueberry Zucchini Squares
Total TimePrep: 30 min. Bake: 30 min. + cooling
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 ??
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.
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.
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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!!
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!
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!
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