Email to Filus1217      

Blueberry Zucchini Squares

Source of Recipe

.
Bak: Blueberry Zucchini Squares

Taste of Home June/July 2015
Not yet rated.
Prep: 30 min. Bake: 30 min. + cooling
Yield: 2 dozen.

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

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

Directions:
1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.

2. 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.

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.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

1 piece equals 249 calories, 8 g fat (1.5 g saturated fat), 15 mg cholesterol, 185 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.