Ingredients for squares:
- 2 cups shredded zucchini
- ½ cup buttermilk
- 1 Tablespoon grated lemon peel
- 3 Tablespoon lemon juice
- 1 cup butter, softened
- 2 ½ cups sugar
- 2 eggs
- 3 ¼ cups plus 2 Tablespoon all-purpose flour, divided
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
Ingredients for the glaze:
- 2 cups confectioners’ sugar
- ¼ cup buttermilk
- 1 Tablespoon grated lemon peel
- 2 teaspoon lemon juice
- 1/8 teaspoon salt
Prep: 30 min. – Bake: 30 min. + Cooling – Makes: 2 dozen
Directions:
- Preheat oven to 350*. Grease a 15x10x1-in. baking pan.
- 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 ¼ cups flour, baking soda and salt; gradually add to creamed mixture, alternately w/ zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold in batter.
- Transfer batter to prepared pan, spreading evenly. Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan.
- In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
- Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Per Serving: 270 cal., 8 g fat (5 g sat. fat), 36 mg chol., 197 mg sodium, 47 g carb., 1 g fiber, 3 g pro.
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