Zucchini, Blueberry and Buttermilk Bread
Try this Zucchini, Blueberry and Buttermilk Bread recipe, or contribute your own.
Try this Zucchini, Blueberry and Buttermilk Bread recipe, or contribute your own.
- 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
Step-by-step
- 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.
Quick breads containing high-moisture vegetables and whole fruit undergo distinct chemical changes during freezing, making proper storage essential for maintaining crumb structure. Shredded zucchini releases water as it thaws, while whole berries can become meced if subjected to erratic temperature shifts. Wrapping the completely cooled loaf in heavy-duty aluminum foil provides a moisture barrier that protects the delicate crumb for up to three months at zero degrees Fahrenheit. Thawing should occur slowly at room temperature inside the wrapping to reabsorb ambient condensation without sogginess. Standard loaf pans measuring eight by four inches distribute heat evenly through dense batters, though glass bakeware requires lowering the oven temperature by twenty-five degrees to prevent premature crust browning before the center sets. Incorporating buttermilk supplies acid that reacts with the baking powder, producing carbon dioxide bubbles that lift the heavy batter during the initial twenty minutes of the bake. Using room temperature eggs ensures the fat emulsion remains stable when blended with the oil, preventing a greasy mouthfeel in the finished slice.
