Saturday, July 23, 2016

Blueberry Zucchini Squares

It's blueberry time here in New Hampshire, one of my favorite times of the year.   It's also one of the hottest times of the year!  We've been on either side of 90 degrees for what seems like weeks now.   Usually I don't run the oven in the summer, but I had a large pile of zucchini and this recipe printed and calling to me.   I cranked the AC and got to work.

I peeled my zucchini, just a family preference.   My berries were huge and heavy, and sunk to the bottom despite being tossed with the flour.  The recipe calls for a jelly roll pan, but I don't have one.  I baked mine in a 13x9 pan for 55 minutes.   I put on the glaze while it was still warm.   I let them cool completely, then cut them into squares.  I wrapped about half the batch individually in Glad Press and Seal.   I popped them into a ziptop bag and then into the freezer.  

I love the tang of the buttermilk, and the combination of the lemon and blueberry.    Thank you to Shelly B for sharing her recipe!

* Exported from MasterCook *

                        Blueberry Zucchini Squares

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  shredded zucchini (do not pack)
     1/2           cup  buttermilk
  1         tablespoon  grated lemon peel
  3        tablespoons  lemon juice
  1                cup  butter -- softened
  2 1/2           cups  sugar
  2              large  eggs
  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
  2               cups  confectioners' sugar
     1/4           cup  buttermilk
  1         tablespoon  grated lemon peel
  2          teaspoons  lemon juice
     1/8      teaspoon  salt

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 (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. Yield: 2 dozen.


Shared to The Weekend Potluck #232


  1. I shared this on my blog Facebook page and hope to make it soon! Need to shred my zucchini tomorrow.

  2. Thank you so much! I hope that you enjoy it as much as we did :)