Read more of Ann’s contributions to AllMomDoes here.
If there’s one thing I can count on in my garden, it’s that I will have an overabundance of zucchini and blueberries. I’m not complaining, mind you. They’re probably the most versatile ingredients to use in all kinds of recipes.
This bread recipe is an example and it is yummy. I love the carefree nature of quick breads. They’re not as fussy as yeast breads, so you can go a little crazy. Try tossing in some raisins, nuts or chocolate chips. Be creative and make this bread your own (or, bake it as is, because it’s seriously so good).
PC: Ann Kirsten
BLUEBERRY ZUCCHINI BREAD
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 2 eggs
- ½ cup vegetable or coconut oil
- ¾ cup sugar
- ¾ cup buttermilk (or, add 1 Tbs. lemon juice or vinegar to ¾ cup milk and let sit 10 minutes)
- 1 cup grated zucchini
- 1 ½ cup blueberries
Preheat oven to 350 degrees. Grease and flour a 9 x 5” loaf pan (I just spray mine with cooking spray).
In a medium bowl, whisk: flour, baking powder, salt and cinnamon. Set aside.
In a mixing bowl, beat the eggs until well blended. Add the oil and sugar, mix on low until combined. Pour in the buttermilk and blend well.
Stir the zucchini in. Add the dry ingredients, being careful not to overmix!
Gently fold in the blueberries and pour into your prepared pan.
Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from the pan to cool completely.
Enjoy!
