Zucchini, Blueberry & Buttermilk Bread Recipe
This delightful Zucchini, Blueberry & Buttermilk Bread combines fresh zucchini and juicy blueberries with a hint of lemon zest for a moist and flavorful quick bread perfect for any time of day.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 serving 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 2 cups All-purpose Flour
- 2 Teaspoons Baking Powder
- Pinch of Sea Salt
- 2 Large Eggs At Room Temperature
- 1/2 cup Vegetable Oil (I Used Olive Oil)
- 3/4 cup Sugar
- 1/4 cup Buttermilk
- 1 cup Shredded Zucchini
- Zest & Juice From 1 Large Lemon
- 1 1/2 cups Fresh or Frozen Blueberries
Instructions
- Preheat Oven: Preheat oven to 350 degrees F., and spray or grease an 8 x 4 inch loaf pan.
- Mix Dry Ingredients: In one bowl, mix together the flour, baking powder, and salt.
- Beat Eggs: In another bowl, using an electric hand mixer, beat the two eggs until blended.
- Add Wet Ingredients: Add the oil, sugar, lemon juice and zest, and buttermilk, and beat until well mixed.
- Combine Mixtures: Stir in the zucchini, then pour the dry ingredients into the bowl with the egg mixture and beat on low speed just until mixed.
- Fold in Blueberries: Gently fold in the blueberries, then pour the batter into the pan.
- Bake: Bake 50 to 55 minutes, or until a bamboo skewer or cake tester comes out clean when inserted into the center.
- Initial Cooling: Cool 10 minutes, then remove from the pan.
- Final Cooling: Continue to cool to room temperature before slicing.