Blueberry Zucchini Bars with Lemon Glaze
  1. Preheat oven to 350 F. Grease a 9 X 13-inch ( or 15 X 10 X 1) baking pan.
  2. In a small bowl, combine zucchini, buttermilk, lemon zest & lemon juice; toss to combine. In a large bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time. In a third bowl, whisk 3 1/4 cups flour, baking soda & salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries in remaining flour; fold into batter.
  3. Transfer batter to prepared pan, spreading evenly. Bake 50 minutes for 9 X 13-inch size or until light golden & a toothpick inserted in center comes out clean. Remove from oven to a wire rack.
Lemon Glaze
  1. In a small bowl, mix glaze ingredients until smooth; spread over top while bars are still warm.
Recipe Notes
  • This recipe easily divides in half for a smaller amount using an 8 X 8-inch baking pan.