Step 1: Prepare the Zucchini Mixture In a small bowl, combine 2 cups shredded zucchini, 1/2 cup buttermilk, 1 tablespoon grated lemon zest, and 3 tablespoons lemon juice; toss them together until well mixed. In a large bowl, cream 1 cup softened butter and 2-1/2 cups sugar until it’s light and fluffy this takes about 5-7 minutes. Beat in 2 large eggs, one at a time, to blend everything smoothly.

Next, in another bowl, whisk together 3-1/4 cups of the all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the zucchini mixture. Stir well after each addition to keep the batter consistent.

Step 2: Add the Blueberries and Bake Toss 2 cups of fresh or frozen blueberries with the remaining 2 tablespoons of flour to coat them lightly. This helps prevent sinking during baking. Gently fold the blueberries into the batter until they’re evenly distributed. Transfer the batter to your prepared pan, spreading it out evenly note that the pan will be full, so handle it carefully.

Bake in the preheated oven for 30-35 minutes, or until the squares are light golden brown and a toothpick inserted in the center comes out clean. Let them cool completely in the pan on a wire rack before moving on. This step is crucial for the texture to set properly.

Step 3: Make and Apply the Glaze Once cooled, prepare the glaze by mixing 2 cups confectioners’ sugar, 1/4 cup buttermilk, 1 tablespoon grated lemon zest, 2 teaspoons lemon juice, and 1/8 teaspoon salt in a small bowl until smooth. Spread the glaze over the top of the squares and let it stand until it sets. For added tips, our baking basics guide covers more on glazing techniques to enhance your results.