Zucchini Blueberry Squares Friday, July 28, 2017 CW20


A Taste of Home recipe
2 cups shredded zucchini (do not pack)
1/2 cup buttermilk
1 TBSP grated lemon peel
3 TBSP lemon juice
1 cup butter, softened
2-1/2 cups sugar
2 large eggs
3-1/4 cups plus 2 TBSPs all-purpose flour, divided
1 tsp baking soda
1/2 tsp salt
2 cups fresh or frozen blueberries
2 cups confectioners' sugar
1/4 cup buttermilk
1 TBSP grated lemon peel
2 tsp lemon juice
1/8 tsp salt


Preheat oven to 350°. Grease a 9x13 inch 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.