Ingredients 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

GLAZE:

2 cups confectioners' sugar

1/4 cup buttermilk

1 tablespoon grated lemon zest

2 teaspoons lemon juice

1/8 teaspoon salt View Recipe

Directions 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. 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.



Test Kitchen Tips 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. Line your pan with parchment paper for easy removal and cleanup!

Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter.

