Blueberry Zucchini Squares

Gearing up for zucchini season....It will soon be here!

Blueberry Zucchini Squares
2 c. shredded zucchini (do not pack)
1/2 c. buttermilk
1 T. grated lemon peel
1/4 c. lemon juice
1 c. butter, softened
2-1/2 c. sugar
2 eggs
3-1/4 c. plus 2 T. flour, divided
1 t. baking soda
1/2 t. salt
2 c. fresh or frozen blueberries
GLAZE:
2 c. powdered sugar
1/4 c. buttermilk
1 T. grated lemon peel
1 T. lemon juice
1/8 t. salt

In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one 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 sprayed 15x10x1inch baking pan, spreading evenly (pan will be full). Bake at 350 for 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.