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Blueberry Zucchini Squares

46 reviews
Total Time
Prep: 30 min. Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Shelly Bevington, Hermiston, Oregon

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 03, 2023

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


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!

    • Blueberries

    If using frozen blueberries, use without thawing to avoid discoloring the batter.

    Watch How to Make Blueberry Zucchini Squares

    Test Kitchen Approved

    Blueberry Zucchini Squares

    Contest Winner
    46 reviews
    Prep Time 30 min
    Cook Time 30 min
    Yield 2 dozen

    Ingredients

    • 2 cups shredded zucchini (do not pack)
    • 1/2 cup buttermilk
    • 1 tablespoon grated lemon zest
    • 3 tablespoons lemon juice
    • 1 cup butter, softened
    • 2-1/2 cups sugar
    • 2 large eggs, room temperature
    • 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 cups fresh or frozen blueberries
    • GLAZE:
    • 2 cups confectioners' sugar
    • 1/4 cup buttermilk
    • 1 tablespoon grated lemon zest
    • 2 teaspoons lemon juice
    • 1/8 teaspoon salt
    Text Ingredients

    Directions

    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, 5-7 minutes. 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 center 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.

    Nutrition Facts

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

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