Get Adobe Flash player
New Stuff
Cool Stuff Just For You

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.


Let me know what you think.