BLUEBERRY ZUCCHINI SQUARES

Blueberry Zucchini Squares image

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

Provided by Taste of Home

Time 1h

Yield 2 dozen.

Number Of Ingredients 17

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

Steps:

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, 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., 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.

Nutrition Facts : Calories 270 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.