Go Back
To make delicious blueberry zucchini squares, you need a few simple ingredients. Here’s what you will use: - 1 medium zucchini, finely grated - 1 cup fresh blueberries (alternatively, use frozen blueberries that have been thawed) - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 2 large eggs - 1/3 cup vegetable oil - 1 teaspoon pure vanilla extract - 1½ cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon sea salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/2 cup chopped walnuts or pecans (optional) These ingredients create a rich and moist square. The zucchini adds a nice texture, while the blueberries bring sweetness. The blend of spices gives it a warm flavor. Feel free to add nuts for a crunchy twist. For the full recipe, check out the details above. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9-inch square baking dish. Grease and flour it, or line it with parchment paper. This will help the squares come out easily. In a large bowl, combine the finely grated zucchini, granulated sugar, brown sugar, eggs, vegetable oil, and pure vanilla extract. Mix these ingredients with a whisk or spatula. You want them well blended for the best flavor. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, ground cinnamon, and ground nutmeg. This step ensures all the dry ingredients mix evenly. It helps your squares rise and taste great. Now, gently add the dry mixture to the wet zucchini mixture. Stir carefully until just combined. Do not overmix, as this can make the squares dense. You want a light and fluffy texture. Next, fold in the fresh blueberries. If you want some crunch, add chopped walnuts or pecans. Make sure they are evenly spread throughout the batter. This adds flavor and texture to every bite. Pour the batter into the prepared dish. Use a spatula to spread it into an even layer. Bake for 30-35 minutes. The squares are done when golden brown and a toothpick comes out clean. After baking, let them cool for about 10 minutes in the pan. Then transfer them to a wire rack to cool completely. This prevents sogginess. Once cool, cut them into equal pieces and serve! For the full recipe, check out the complete details. To grate zucchini well, start with a clean, firm zucchini. Use a box grater or a food processor. Grate it using the large holes for best results. After grating, place the zucchini in a clean kitchen towel. Squeeze gently to remove excess moisture. This step prevents your squares from being too wet. Mixing your batter too much leads to dense squares. When you combine wet and dry ingredients, stir gently. Stop mixing as soon as you see no dry flour. A few lumps are okay! This keeps the squares light and fluffy, letting the blueberries shine. To check if your squares are done baking, use a toothpick. Insert it into the center of the squares. If it comes out clean or with a few moist crumbs, they are ready. The top should be golden brown and slightly springy to the touch. If it sinks, give it a few more minutes. Presentation adds charm to your dish. After cooling, cut the squares into even pieces. Dust them with powdered sugar for a sweet touch. Add fresh blueberries on top and a sprig of mint for color. This not only looks great but enhances the flavor as well. For more details, check the Full Recipe. {{image_4}} You can make blueberry zucchini squares gluten-free. Use almond flour or a gluten-free baking blend instead of all-purpose flour. This swap keeps the texture light and moist. Always check labels to avoid hidden gluten in processed ingredients. To make these squares vegan, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use a plant-based oil like coconut oil instead of vegetable oil. This ensures everyone can enjoy a tasty treat. Adding spices or extras can take your squares to the next level. Try adding lemon zest for a fresh kick. You can also mix in a teaspoon of ginger for warmth. For a nutty crunch, add chopped walnuts or pecans. Each addition brings unique flavors to your baking. For the full recipe, you can refer to the Blueberry Zucchini Squares section. To keep your blueberry zucchini squares fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. These squares stay best at room temperature for up to three days. If you want them to last longer, refrigerate them. They can stay fresh for up to a week in the fridge. Make sure the container is sealed tight to prevent moisture. You can freeze blueberry zucchini squares for later use. Cut them into individual portions first. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you are ready to eat, just thaw them in the fridge overnight. Reheat the squares in the microwave. Heat them for about 15-20 seconds. Check them to avoid overheating. You can also reheat them in the oven. Preheat the oven to 350°F (175°C). Place the squares on a baking sheet and heat for 10 minutes. This gives them a nice, warm texture. Enjoy your delicious blueberry zucchini squares fresh! For the full recipe, check out the details above. Yes, you can use frozen blueberries in this recipe. Just thaw them before adding to the batter. This helps keep the batter from turning too blue. Frozen blueberries may also be a great option when fresh ones are not in season. They work well in the squares. You will know the squares are done when they are golden brown. Insert a toothpick in the center; if it comes out clean, they are ready. This usually takes about 30 to 35 minutes in the oven. Keep an eye on them towards the end to avoid burning. Yes, you can use other veggies like carrots or squash. Grate them finely to keep the texture light. Each vegetable will add its unique flavor and moisture, giving a twist to the recipe. Experiment and find your favorite! I love serving these squares warm. Dust them with powdered sugar for a nice touch. You can also add fresh blueberries and mint on the side. This adds color and a burst of flavor. They are great for breakfast, snacks, or dessert. Absolutely! You can reduce the sugar if you prefer less sweetness. Try using less granulated sugar or brown sugar. Alternatively, add a bit of honey or maple syrup for a natural sweetness. Adjust it to fit your taste, and enjoy! For the full recipe, check out the details above. This blog post covered key ingredients and simple steps for making Blueberry Zucchini Squares. I shared tips for grating zucchini and avoiding overmixing. You also learned about variations and storage methods. These squares are tasty and easy to make. Whether you prefer gluten-free or vegan options, you can enjoy them your way. I hope you feel inspired to bake and share this delightful treat!

- Blueberry Zucchini Squares

Satisfy your sweet tooth with delicious blueberry zucchini squares! This easy recipe combines fresh blueberries and grated zucchini for a moist, flavorful treat you won't be able to resist. Perfect for breakfast or dessert, these squares are simple to make and packed with nutrients. Ready in just 45 minutes, you’ll love the delightful flavors and soft texture. Click through to discover the full recipe and enjoy baking today!
Print Recipe Pin Recipe

Ingredients
  

1 medium zucchini, finely grated

1 cup fresh blueberries (alternatively, use frozen blueberries that have been thawed)

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

1½ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch square baking dish by greasing and flouring it, or line it with parchment paper for easier removal.

    In a large mixing bowl, combine the finely grated zucchini, granulated sugar, brown sugar, eggs, vegetable oil, and pure vanilla extract. Using a whisk or spatula, mix these ingredients thoroughly until they are well incorporated.

      In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, ground cinnamon, and ground nutmeg. This step ensures even distribution of the leavening agents and spices.

        Gradually add the flour mixture to the wet zucchini mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense squares.

          Carefully fold in the blueberries and if you choose to, the chopped nuts, until they are evenly scattered throughout the batter.

            Pour the batter into the prepared baking dish, using a spatula to spread it into an even layer.

              Place the baking dish in the preheated oven and bake for 30-35 minutes. The squares are ready when they are golden brown and a toothpick inserted into the center comes out clean.

                After baking, allow the squares to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely, which helps prevent them from becoming soggy.

                  Once fully cooled, use a sharp knife to cut the squares into equal pieces and serve!

                    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: Approximately 16 squares

                      - Presentation Tips: For an elegant touch, serve the squares dusted with powdered sugar on a stylish plate. Garnish with a handful of fresh blueberries and a sprig of mint to enhance both flavor and visual appeal.