Blueberry Zucchini Squares

Blueberry Zucchini Squares
2 cups shredded zucchini (do not pack)
1/2 cup buttermilk
1 tablespoon grated lemon peel
3 tablespoons lemon juice
1 cup butter, softened
2-1/2 cups sugar
2 large eggs
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
2 cups confectioners’ sugar
1/4 cup buttermilk
1 tablespoon grated lemon peel
2 teaspoons lemon juice
1/8 teaspoon salt

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 3-1/4 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.
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.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set. Yield: 2 dozen.
Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Zucchini Squares in Taste of Home June/July 2015

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