Description
Blueberry Zucchini Squares are the perfect way to use summer zucchini in a sweet, cake-like bar topped with bright lemon glaze.
Ingredients
For the squares:
- 2½ cups finely shredded zucchini (not packed)
- ½ cup buttermilk
- 1 tablespoon fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup unsalted butter, room temperature
- 2¼ cups granulated sugar
- 2 large eggs, room temperature
- 3¼ cups all-purpose flour (divided)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
For the glaze:
- 2 cups powdered sugar
- ¼ cup buttermilk
- 1 tablespoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- Pinch of salt
Instructions
- Preheat oven to 350°F. Butter and lightly flour a 15x10x1-inch rimmed baking sheet.
- In a medium bowl, combine shredded zucchini, buttermilk, lemon zest, and lemon juice. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, 6-7 minutes. Beat in eggs one at a time.
- In a separate bowl, whisk together 3 cups flour, baking soda, and salt. Add to butter mixture alternating with zucchini mixture, beginning and ending with flour mixture.
- Toss blueberries with remaining ¼ cup flour. Gently fold into batter.
- Spread batter evenly in prepared pan. Bake 32-38 minutes, until golden and a toothpick inserted in center comes out with few moist crumbs.
- Cool completely in pan, about 1 hour.
- For glaze, whisk all glaze ingredients until smooth. Spread over cooled bars. Let set 30 minutes before cutting.
Notes
- If using frozen blueberries, don’t thaw them first
- Bars can be stored covered at room temperature for 4 days or refrigerated for 1 week
- Make-ahead tip: These actually taste better the next day once flavors have melded
- Prep Time: 25 minutes
- Cook Time: 35 minutes