BLUEBERRY ZUCCHINI SQUARES

Blueberry Zucchini Squares image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 17

2 cup(s) shredded zucchini
1/2 cup(s) buttermilk
1 tablespoon(s) grated lemon peel
3 tablespoon(s) lemon juice
1 cup(s) butter, softened
2 1/2 cup(s) sugar
2 - eggs
3 1/4 cup(s) plus 2 tablespoons all-purpose flour, divided
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 cup(s) fresh or frozen blueberries
FOR THE GLAZE
2 cup(s) powdered sugar
1/4 cup(s) buttermilk
1 tablespoon(s) grated lemon peel
2 teaspoon(s) lemon juice
1/8 teaspoon(s) salt

Steps:

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. 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.