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Blueberry Zucchini Squares

I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo. —Shelly Bevington, Hermiston, Oregon
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    2 dozen


  • 2 cups shredded zucchini (do not pack)
  • 1/2 cup buttermilk
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 2 large eggs, room temperature
  • 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
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup buttermilk
  • 1 tablespoon grated lemon zest
  • 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 zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, 1 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.

Test Kitchen Tips
  • If you don't have buttermilk in your fridge, make your own by mixing 1 to 2 tablespoons of lemon juice or vinegar into 1 cup of milk. Allow it to sit for 5-10 minutes.
  • Line your pan with parchment paper for easy removal and cleanup!

  • Editor's Note
    If using frozen blueberries, use without thawing to avoid discoloring the batter.
    Nutrition Facts
    1 piece: 270 calories, 8g fat (5g saturated fat), 36mg cholesterol, 197mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.


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    Average Rating:
    • no1diva
      Oct 20, 2020

      Absolutely love these. I was worried at first that the glaze was too thin, but it hardened beautifully. I love the tang of lemon, so I always add at least twice as much lemon zest as the recipe calls for, both in the cake/bar and the glaze. I freeze the bars, and they are even great right out of the freezer.

    • Mary
      Sep 17, 2020

      Desperately searching for ways to use my abundant crop of zucchini, I stumbled upon this. What's not to love; Lemon glaze AND blueberries?! Very easy and so good. My children roll their eyes at any baked good with zucchini but half the pan disappeared after dinner last night. I used Bob's 1to1 gluten-free flour but otherwise made as posted. Excellent dessert.

    • Robin
      Sep 16, 2020

      Use to make zucchini bars for several years. But this is my new favorite. It's so delicious

    • lisa
      Sep 10, 2020

      I made this once because I had too much zucchini. I made it again because it is delicious!

    • Amie
      Aug 11, 2020

      I’ve been looking for things to do with all the zucchini coming from my garden this year. This recipe was great, so simple and extremely moist. Because I was using a glass baking dish the edges were getting darker than the middle so 15 minutes into baking I reduced the oven temperature to 325 to allow it to bake more evenly. A lot of people on here said that they reduced the amount of sugar because they thought it would be too sweet; but I add the directed amount and I thought it was perfect ?? My only issue, which really isn’t an issue at all is they are calling it a square, but it is definitely more cake like which isn’t a bad thing. If you haven’t tried this recipe yet you should ??

    • Kenda
      Aug 4, 2020

      This recipe is so delicious! But mine took an additional 30 minutes to bake all the way through.Im not sure why but it did.

    • 4Hfarmer
      Sep 16, 2019

      So very good! The lemon zest add so much flavor. And so very moist. I used only 2 cups of sugar and put in a jelly roll pan. I didn't use buttermilk in the frosting; just regular milk. This a a keeper! SO glad I gave it a try.

    • abrenner
      Aug 28, 2019

      No comment left

    • astarzynski
      Aug 25, 2019

      Absolutely Delicious!!!

    • sg.debp
      Jun 11, 2019

      No comment left