Blueberry Zucchini Squares

(Courtesy of Taste of Home)

Ingredients:
2 c shredded zucchini (do not pack)
1/2 c. buttermilk
1 Tbsp. grated lemon peel
3 Tbsp. lemon juice
1 c. butter, softened
2 1/2 c. sugar
2 large eggs
3 1/4 c. plus 2 Tbsp. all-purpose flour, divided
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh or frozen blueberries
GLAZE:
2 c. confectioners' sugar
1/4 c. buttermilk
1 Tbsp. grated lemon peel
2 tsp. lemon juice
1/8 tsp. salt

Directions:
Preheat oven to 350 degrees.  Grease a 15x10 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 c. 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 on a wire rack.

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.

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