Blueberry Buttermilk Zucchini Bread

Blueberry Buttermilk Zucchini Bread

I feel like I am running in a million directions all at once lately.

But the thing is with that, I am not getting anywhere. I am especially not getting out and doing any running. Well, I never liked running, but I miss the energy I felt spinning.

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I haven’t done any spinning since moving and I don’t feel great about it- physically and emotionally. Spinning was my outlet to getting all the crap in my head out of the way and pedal my ass off until I looked like I took a shower fully clothed. I loved how I felt when I was done. I was tired but more energized.

So I said ‘enough’s enough’ and I booked a class this weekend to check out a studio in Tampa. Hopefully, I’ll love it as much as I did the classes I took at B/Spoke in Boston. Can’t wait for tomorrow!

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Anyway, I have been hooked on blueberries ever since we went blueberry picking a few weeks ago. They are just so good plain or blended into a smoothie or baked into something extra delicious.

I wanted to do some baking with them so I turned to Pinterest to see what I could find. I was getting out of control pinning things since there are so many great options of pancakes, muffins, breads, and pies. In the end I just turned to a favorite of mine.

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My Lemony Raspberry Zucchini Bread is one of the most popular recipes on my blog. It’s pinned a ton. Oh it makes me so happy when I see it pop up in my feed from someone pinning it. Plus, it’s just plain good.

I decided to use blueberries instead of the raspberries and to change things up even more by skipping the glaze and the lemon.

I loved the lemon in the other zucchini bead, but I wanted to just keep things a bit more mellow. I decided to skip the lemon in the bread and in the glaze, but keep the tartness by using buttermilk. I love buttermilk, it just gives recipes a bit more pop compared to using just milk.

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The bread is great with the tangy buttermilk, sweet blueberries, and refreshing zucchini. Plus, I just love the green speckles throughout it. And the bursted blueberries. OMG, the best!!

Summer is all about breads like this!

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Blueberry Buttermilk Zucchini Bread

Makes 1 9×5 loaf

Ingredients

  • 2 Cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon  salt
  • 2 eggs
  • 1/2 Cup vegetable oil
  • 3/4 Cup sugar
  • 3/4 Cup buttermilk
  • 1 cup grated zucchini
  • 1 1/2 cups blueberries

Process

  1. Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan, set aside.
  2. In large bowl, blend flour, baking powder, and salt. Set aside.
  3. In the mixer bowl of a stand mixer/medium-sized bowl, beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the buttermilk, blend everything well.
  4. Gently mix in the zucchini until just evenly distributed.
  5. Add in the dry ingredients and mix until just combined. Don’t over mix.
  6. Gently fold in the blueberries.
  7. Pour the batter into the loaf pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely.

 

 

 

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11 thoughts on “Blueberry Buttermilk Zucchini Bread

  1. Utkarshini Khanna says:

    This looks so good! The city I have moved to, doesn’t have any type of berries. I miss blueberries so much 😦

    Like

  2. Tony Spasiano says:

    When I heard Nicole was making zucchini/blueberry bread it did nit sound like a good combination to me but what do I know. I was really very good. The zucchini gave it the moisture and the blueberry the sweetness.

    Like

    • iamahoneybee says:

      I would keep the temp the same nut start checking them around 18 minutes. I’d expect them to go up to 22 minutes or so. Rotate in the oven after 10 minutes.

      Like

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