This Blueberry Buttermilk Zucchini Bread screams “Best of Summer” with the fresh blueberries that dot through this moist zucchini bread.
Lately, I have been feeling like I am running in a million directions all at once.
But the thing is, I am not getting anywhere. I am especially not getting out and doing any running. Well, I have never liked running, but I miss the energy I felt spinning.
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 because I loved the classes I took at B/Spoke in Boston. Can’t wait for my class tomorrow!
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 recipe of mine.
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 so good.
Instead of using the raspberries in the original recipes, I used the fresh picked blueberries. Also, to change things up even more, I decided to skip the lemony glaze and the lemon in the bread.
The lemon in the other zucchini bead gave it some great tartness, but I wanted to just keep things a bit more mellow. I used buttermilk in the bread to keep that tart tang in the bread. I love buttermilk, it just gives recipes a bit more pop compared to using just milk. And that is how I came up with this awesome Blueberry Buttermilk Zucchini Bread.
The bread is great because it combines 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!
Blueberry Buttermilk Zucchini Bread
This Blueberry Buttermilk Zucchini Bread screams "Best of Summer" with the fresh blueberries that dot through this moist zucchini bread.
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
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan, set aside.
- In large bowl, blend flour, baking powder, and salt. Set aside.
- 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.
- Gently mix in the zucchini until just evenly distributed.
- Add in the dry ingredients and mix until just combined. Don't over mix.
- Gently fold in the blueberries.
- 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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