Moist Blueberry Zucchini Bread Squares
These moist and flavorful Blueberry Zucchini Bread Squares are a delightful treat, featuring a tender crumb studded with juicy blueberries and shredded zucchini, finished with a tangy lemon glaze for a perfect balance of sweetness.
Instructions
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1
Preheat oven to 350°F. Grease a 15x10x1-inch baking pan.
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2
In a small bowl, combine the shredded zucchini, buttermilk, lemon zest, and lemon juice. In a large bowl, cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Beat in the eggs, one at a time. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the zucchini mixture, mixing well after each addition. Toss the blueberries with the remaining 1/4 cup of flour, then fold them into the batter.
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3
Transfer the batter to the prepared baking pan, spreading it evenly (the pan will be full). Bake for 30-35 minutes, or until the top is light golden brown and a toothpick inserted in the center comes out clean. Allow the squares to cool completely in the pan on a wire rack.
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4
In a small bowl, mix the glaze ingredients (confectioners' sugar, buttermilk, lemon zest, lemon juice, and salt) until smooth. Spread the glaze evenly over the cooled squares and let it stand until set.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
