Blueberry Zucchini Squares

It’s that time of year again where the gardens are producing bountiful supplies of vegetables and herbs.  YUM!!!  This recipe is a great one for all that zucchini.  It also has fresh blueberries, fresh lemon zest and lemon juice.  I love when recipes make a huge pan like this one so I can share them and pack them in lunches.  This recipe screams summer!


2 cups zucchini, shredded

1/2 cup buttermilk

1 Tbsp. grated lemon peel

3 Tbsp. lemon juice

1 cup butter, softened

2 1/2 cups sugar

2 eggs

3 1/4 cups plus 2 Tbsp. flour, divided

1 tsp baking soda

1/2 tsp. salt

2 cups fresh blueberries


2 cups powdered sugar

1/4 cup buttermilk

1 Tbsp. grated lemon peel

2 tsp. lemon juice

pinch of salt



-Preheat oven to 350 degrees.

-Spray a half sheet pan or jelly roll pan.

-In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice. Set aside.

-In another bowl, combine 3 1/4 cup flour, baking soda and salt.  Set aside.

-In an electric mixer, beat butter and sugar.

-Add eggs, one at a time.

-Alternately add flour mixture and zucchini mixture until it is all incorporated.

-In a bowl, combine 2 Tbsp flour and 2 cups blueberries.

-Fold blueberries gently into batter.  Pour into prepared pan.

-Bake 30-35 minutes until toothpick comes out clean.

-Cool completely.

-Combine glaze ingredients until smooth.  Spread over top.  Let stand until set.


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