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!
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!
Blueberry Zucchini Squares
- 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 eggs, large
- 3 1/4 cups plus 2 Tablespoons flour, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries
- Glaze
- 2 cups confectioner's 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.
Source: "http://www.tasteofhome.com/recipes/blueberry-zucchini-squares"
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
Yield: 2 dozen.
Source: "http://www.tasteofhome.com/recipes/blueberry-zucchini-squares"
Comments
Post a Comment