<\/p>\n
Blueberry Zucchini Squares<\/a><\/p><\/blockquote>\n<\/iframe><\/p>\n<p>2 cups shredded zucchini (do not pack)<br \/>\n1\/2 cup buttermilk<br \/>\n1 tablespoon grated lemon zest<br \/>\n3 tablespoons lemon juice<br \/>\n1 cup butter, softened<br \/>\n2-1\/2 cups sugar<br \/>\n2 large eggs, room temperature<br \/>\n3-1\/4 cups plus 2 tablespoons all-purpose flour, divided<br \/>\n1 teaspoon baking soda<br \/>\n1\/2 teaspoon salt<br \/>\n2 cups fresh or frozen blueberries<br \/>\nGLAZE:<br \/>\n2 cups confectioners’ sugar<br \/>\n1\/4 cup buttermilk<br \/>\n1 tablespoon grated lemon zest<br \/>\n2 teaspoons lemon juice<br \/>\n1\/8 teaspoon salt<\/p>\n<p>Preheat oven to 350\u00b0. Grease a 15x10x1-in. baking pan.<br \/>\nIn 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.<br \/>\nTransfer 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.<br \/>\nIn a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.<\/p>\n<p> <\/p>\n<p><b>Test Kitchen Tips<\/b><\/p>\n<ul>\n<li>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.<\/li>\n<li>Line your pan with parchment paper for easy removal and cleanup!<\/li>\n<\/ul>\n<p> <\/p>\n<p> <\/p>\n<h5 class=\"recipe-editors-note__heading\">Editor’s Note<\/h5>\n<p>If using frozen blueberries, use without thawing to avoid discoloring the<\/p>\n<p>I\u2019ve 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\u2019t an issue at all is they are calling it a square, but it is definitely more cake like which isn\u2019t a bad thing. If you haven\u2019t tried this recipe yet you should ??<\/p>\n<p>made 08\/01\/2020 – very sweet – would reduce amount of sugar next time. Be sure to use the right size pan. I used the full half sheet pan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Blueberry Zucchini Squares 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…<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/crossfieldcollection.com\/recipe\/blueberry-zucchini-squares\/\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":1790,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[14,1],"tags":[164],"class_list":{"0":"post-1788","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-desserts","8":"category-uncategorized","9":"tag-zucchini","10":"entry"},"_links":{"self":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts\/1788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/comments?post=1788"}],"version-history":[{"count":3,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts\/1788\/revisions"}],"predecessor-version":[{"id":1792,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts\/1788\/revisions\/1792"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/media\/1790"}],"wp:attachment":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/media?parent=1788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/categories?post=1788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/tags?post=1788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/iframe><\/p>\n<p>2 cups shredded zucchini (do not pack)<br \/>\n1\/2 cup buttermilk<br \/>\n1 tablespoon grated lemon zest<br \/>\n3 tablespoons lemon juice<br \/>\n1 cup butter, softened<br \/>\n2-1\/2 cups sugar<br \/>\n2 large eggs, room temperature<br \/>\n3-1\/4 cups plus 2 tablespoons all-purpose flour, divided<br \/>\n1 teaspoon baking soda<br \/>\n1\/2 teaspoon salt<br \/>\n2 cups fresh or frozen blueberries<br \/>\nGLAZE:<br \/>\n2 cups confectioners’ sugar<br \/>\n1\/4 cup buttermilk<br \/>\n1 tablespoon grated lemon zest<br \/>\n2 teaspoons lemon juice<br \/>\n1\/8 teaspoon salt<\/p>\n<p>Preheat oven to 350\u00b0. Grease a 15x10x1-in. baking pan.<br \/>\nIn 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.<br \/>\nTransfer 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.<br \/>\nIn a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.<\/p>\n<p> <\/p>\n<p><b>Test Kitchen Tips<\/b><\/p>\n<ul>\n<li>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.<\/li>\n<li>Line your pan with parchment paper for easy removal and cleanup!<\/li>\n<\/ul>\n<p> <\/p>\n<p> <\/p>\n<h5 class=\"recipe-editors-note__heading\">Editor’s Note<\/h5>\n<p>If using frozen blueberries, use without thawing to avoid discoloring the<\/p>\n<p>I\u2019ve 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\u2019t an issue at all is they are calling it a square, but it is definitely more cake like which isn\u2019t a bad thing. If you haven\u2019t tried this recipe yet you should ??<\/p>\n<p>made 08\/01\/2020 – very sweet – would reduce amount of sugar next time. Be sure to use the right size pan. I used the full half sheet pan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Blueberry Zucchini Squares 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…<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/crossfieldcollection.com\/recipe\/blueberry-zucchini-squares\/\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":1790,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[14,1],"tags":[164],"class_list":{"0":"post-1788","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-desserts","8":"category-uncategorized","9":"tag-zucchini","10":"entry"},"_links":{"self":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts\/1788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/comments?post=1788"}],"version-history":[{"count":3,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts\/1788\/revisions"}],"predecessor-version":[{"id":1792,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts\/1788\/revisions\/1792"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/media\/1790"}],"wp:attachment":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/media?parent=1788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/categories?post=1788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/tags?post=1788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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