Blueberry Zucchini Squares

“I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo.” —Shelly Bevington, Hermiston, Oregon

Blueberry Zucchini SquaresPhoto: Taste of Home
Servings Prep Time Cook Time
2dozen 30minutes 30minutes + cooling
Servings Prep Time
2dozen 30minutes
Cook Time
30minutes + cooling
Portions: dozen
Portions: dozen
  1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
  2. In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, 1 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.
  3. 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 centre comes out clean. Cool completely in pan on a wire rack.
  4. In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
Recipe Notes

Test Kitchen Tips

  • If you don't have buttermilk in your fridge, make your own by mixing 1 to 2 tablespoons of lemon juice or vinegar into 1 cup of milk. Allow it to sit for 5-10 minutes.
  • Line your pan with parchment paper for easy removal and cleanup!

Nutrition Facts

1 piece: 270 calories, 8g fat (5g saturated fat), 36mg cholesterol, 197mg sodium, 47g carbohydrate (33g sugars, 1g fibre), 3g protein.