For months I’d been hearing how wonderful Michigan blueberries are. When local berries finally appeared at the market I went a little overboard and bought more than fifteen pounds to freeze. They turned out to be tart and full of flavor, exactly what I wanted. This week I decided to use some of those berries in a zucchini loaf to share with the grandchildren.

Summer is slipping away fast, and I couldn’t resist posting one more zucchini bread recipe. This loaf is a keeper: just the right amount of shredded zucchini for moistness without making the zucchini obvious to picky eaters. The combination of buttermilk and fresh blueberries keeps the crumb tender, while a touch of lemon zest brightens the overall flavor.

This bread stores well in the refrigerator when wrapped tightly—up to about five days—but it rarely lasts that long in our house. It’s perfect for a snack, breakfast, or to bring along to a family gathering.

On a more personal note, this post is dedicated to my Father-In-Law, Saverio Mele, who passed away this weekend. He was a remarkable man whose love for family and Italian cooking left a lasting impression on all of us. The recipe was already slated to go live today, but I wanted to share a few memories and express our gratitude for his many years with us.

Saverio—Sam to those who knew him—came to Canada from Italy as a young man. He worked tirelessly to provide for his wife and five children, often juggling several jobs to make sure his family lacked for nothing. Family meant everything to him; he loved having the house full of relatives and friends. Sam’s pride and joy included a huge backyard garden and treasured fig trees that he protected each winter. He also made wine and sausages every year and welcomed guests with a generosity that made everyone feel at home.

Sam had a particular fondness for simple, well-made Italian food and was unafraid to tell you when a meal would have been “perfect” with a little pasta added. I’ve been married for over forty-five years, and Sam was a steady, warm presence in our lives who helped nurture my appreciation for Italian flavors. My children were fortunate to grow up with him as a role model, and my grandchildren adored him. I will remember his wide smile and his hearty laugh—especially when he was amused by his own jokes.

RIP Dad, we will miss you.

Saverio Mele making his yearly sausages.

In his later years Sam’s health slowed him down, but he never lost his love for simple pleasures: sharing a meal, tending his garden when he could, and spending time with family. Those who visited the Mele home always found a warm welcome and a table ready for company. His legacy is the love of family and good food he passed along to all of us.

Below is the recipe as I prepared it—zucchini adds moisture and body, blueberries give bursts of bright flavor, and buttermilk keeps the loaf tender. It’s an easy recipe to make and a wonderful way to use seasonal zucchini and berries.

Buon Appetito!
Deborah Mele

Zucchini, Blueberry & Buttermilk Bread

Yield:
1 8 x 4 inch loaf

Prep Time:
15 minutes

Cook Time:
1 hour

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Pinch of sea salt
• 2 large eggs, at room temperature
• 1/2 cup vegetable oil (olive oil works well)
• 3/4 cup sugar
• 1/4 cup buttermilk
• 1 cup shredded zucchini
• Zest and juice from 1 large lemon
• 1 1/2 cups fresh or frozen blueberries

Instructions

1. Preheat the oven to 350°F (175°C). Grease or spray an 8 x 4 inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the eggs until blended.
4. Add the oil, sugar, lemon juice and zest, and buttermilk to the eggs and mix until well combined.
5. Stir in the shredded zucchini. Add the dry ingredients to the wet mixture and beat on low speed just until combined—do not overmix.
6. Gently fold in the blueberries, then pour the batter into the prepared pan.
7. Bake 50 to 55 minutes, or until a skewer inserted into the center comes out clean.
8. Cool the loaf in the pan for 10 minutes, then remove from the pan and finish cooling to room temperature before slicing.

Did you make this recipe?

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