Growing Zucchini in our vegetable garden is a must every year with a busy bed and breakfast to cook for. There are so many things you can make with this versatile veggie. From quick breads to cakes to frittatas to stratas and then there’s the dinner items like an essential ingredient in a great pasta sauce or a layered lasagne, or a stir fry or just roasted on the BBQ. We grow both the yellow and green varieties and one hill of each is plenty to provide you with a summer full of zucchinis. You can never have enough good zucchini recipes and this zucchini bread is sure to be one of them.
2 cups unbleached all purpose flour
2 tsp. baking powder
½ tsp. salt
½ cup vegetable oil
1 tsp. vanilla
2/3 cup sugar
½ cup buttermilk
Juice of 1 lemon or about 2 tbsp. fresh lemon juice
Zest of one lemon
1 cup grated zucchini (Grated on a box grater or similar, I use small yellow zucchini for this and don’t bother peeling or seeding them as the yellow flecks of the zucchini go well with the lemon and the presentation. If using green, I would peel them as the green of the peel would show up in your finished loaf.)
¾ cup fresh blueberries, tossed with 1 tsp. flour
Preheat oven to 350°. Grease and flour a standard 9×5 metal loaf pan.
In a large bowl combine dry ingredients. With the mixer beat eggs, add oil, sugar and beat until well combined. Add buttermilk, lemon juice and zest and vanilla and blend well. Add zucchini and fold in along with the dry ingredients, do not over mix, just stir until nicely combined. Gently fold in blueberries. Pour into prepared loaf pan and bake in preheated oven for 45-50 minutes or until tester comes out clean. Cool 10 minutes then remove from pan to wire rack to cool completely. Serve warm with lemon curd.