Blueberry Zucchini Squares
Total TimePrep: 30 min. Bake: 30 min. + cooling
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.
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.
Use to make zucchini bars for several years. But this is my new favorite. It's so delicious
I made this once because I had too much zucchini. I made it again because it is delicious!
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 ??
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.
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.
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