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Blueberry Zucchini Squares

0 | 0 Reviews
Total Time:Prep: 30 min. Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Shelly Bevington, Hermiston, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 03, 2023

I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon


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!

    • Blueberries

    If using frozen blueberries, use without thawing to avoid discoloring the batter.

    Watch How to Make Blueberry Zucchini Squares

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    TEST KITCHEN APPROVED

    Blueberry Zucchini Squares

    Contest Winner
    0 | 0 Reviews Add your review
    Yield:2 dozen
    Prep:30 min
    Cook:30 min
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    Ingredients

    • 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
    Text Ingredients
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    Directions

    1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
    2. 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, 5-7 minutes. 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.
    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.

    Nutrition Facts

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