Zucchini, Blueberry and Buttermilk Bread
Try this Zucchini, Blueberry and Buttermilk Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- pinch of sea salt
- 1/4 cup buttermilk
- 2 large eggs at room temperature
- 3/4 cup sugar
- 1 cup shredded zucchini
- 1/2 cup vegetable oil (i used olive oil)
- zest and juice from 1 large lemon
- 1 1/2 cups fresh or frozen blueberries
- Carbohydrate 229.450353810463 g
- Cholesterol 431.9833333232 mg
- Fat 16.0484262134509 g
- Fiber 14.3664011964872 g
- Protein 47.1879993781242 g
- Saturated Fat 4.8829774242829 g
- Serving Size 1 1 8 x 4 inch loaf (1037g)
- Sodium 45423.9494507147 mg
- Sugar 215.083952613976 g
- Trans Fat 3.1370981820199 g
- Calories 1256 calories
Preheat oven to 350 degrees F., and spray or grease an 8 x 4 inch loaf pan. In one bowl, mix together the flour, baking powder, and salt. In another bowl, using an electric hand mixer, beat the two eggs until blended. Add the oil, sugar, lemon juice and zest, and buttermilk, and beat until well mixed. Stir in the zucchini, then pour the dry ingredients into the bowl with the egg mixture and beat on low speed just until mixed. Gently fold in the blueberries, then pour the batter into the pan. Bake 50 to 55 minutes, or until a bamboo skewer or cake tester comes out clean when inserted into the center. Cool 10 minutes, then remove from the pan. Continue to cool to room temperature before slicing.
