Ingredients
2 cups shredded zucchini (do not pack)1/2 cup buttermilk1 tablespoon grated lemon zest3 tablespoons lemon juice1 cup butter, softened2-1/2 cups sugar2 large eggs, room temperature3-1/4 cups plus 2 tablespoons all-purpose flour, divided 1 teaspoon baking soda1/2 teaspoon salt2 cups fresh or frozen blueberriesGLAZE:2 cups confectioners’ sugar1/4 cup buttermilk1 tablespoon grated lemon zest2 teaspoons lemon juice1/8 teaspoon salt
Preparation
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, 5-7 minutes. 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.
