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Blueberry Zucchini Squares Recipe

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This recipe for Blueberry Zucchini Squares is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. Zucchini, shredded (do not pack)
½ c. Buttermilk
1 tbsp. Grated Lemon Zest
3 tbsp. Lemon Juice
1 c. Butter, softened
2½ c. Sugar
2 Eggs
3¼ c. + 2 tbsp. Flour
1 tsp. Baking Soda
½ tsp. Salt
2 c. Fresh or Frozen Blueberries

*Glaze*
2 c. Confectioner's Sugar
¼ c. Buttermilk
1 tbsp. Grated Lemon Zest
2 tsp. Lemon Juice
⅛ tsp. Salt
Directions:
Directions:
Preheat oven 350º. Grease a 15x10x1 inch 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, mix together 3¼ c. flour, baking soda and salt. Gradually add flour mixture to creamed mixture alternately with zucchini mixture. Mix well. Toss blueberries with remaining flour; fold into batter. Transfer batter to prepared pan, spreading evenly. 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.

 

 

 

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