For months I kept hearing that Michigan blueberries were exceptional. When local berries finally appeared at the market, I went a little overboard and bought more than fifteen pounds to freeze. They were tart and full of flavor—exactly what I was hoping for—so I’m glad I stocked up. This week I wanted to bake something for the grandkids, and I decided to use some of those blueberries in a zucchini loaf.
Summer slips away so quickly that I couldn’t resist sharing at least one zucchini bread recipe. This loaf is a keeper: it contains just enough shredded zucchini to keep the bread moist without making the zucchini obvious to picky eaters. Buttermilk and fresh blueberries help create a tender crumb, and a touch of lemon zest brightens the flavor. Wrapped well, this bread keeps in the refrigerator for about five days, though it rarely lasts that long in our house.
On a sad note, our family lost a very special man this weekend. Though our hearts are heavy, we are grateful for the many years we had with him. This recipe was scheduled for today, and I wanted to include a few words about my father-in-law, who loved everything about Italian food.
Saverio “Sam” Mele was a devoted husband and father who worked tirelessly to provide for his wife and five children. An Italian immigrant who arrived in Canada with little, he often held several jobs at once to make sure his family lacked for nothing. Family meant everything to him; he was happiest with his large extended family gathered around the table.
Dad loved simple, well-made Italian food and could be particular about his preferences. I was always a bit nervous cooking for him. He was generous with praise but would jokingly say that a meal would have been perfect if I’d added “just a little bit of pasta.” For Sam, a dinner without pasta simply wasn’t complete.
My children were fortunate to have him as a role model. My own father died too young, so Sam’s presence meant a great deal. The grandchildren adored him and will miss him terribly. I will miss his smile most of all—the biggest smile and a wonderful sense of humor. I will especially miss him laughing at his own jokes.
Saverio Mele making his yearly sausages.
Sam wasn’t large in stature, but his personality was enormous. You couldn’t meet him and not like him. I’ve been married for over forty-five years, and through all those years my father-in-law shaped my appreciation for Italian cooking.
He shared many stories of growing up in a small Calabrian town. Until his health declined, he maintained a large backyard garden and treasured his fig trees, which he carefully protected each winter. Every year he made sausages and wine, and he even experimented with homemade spirits—some tasted stronger than others! The Mele household was open to everyone, and Sam had a way of making every guest feel at home.
RIP Dad, we will miss you!
Buon Appetito!
Deborah Mele
Zucchini, Blueberry & Buttermilk Bread
1 8 x 4 inch loaf
15 minutes
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
- Preheat oven to 350°F (175°C). Grease or spray an 8 x 4 inch loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs until blended.
- Add the oil, sugar, lemon juice and zest, and buttermilk to the eggs; beat until combined.
- Stir in the shredded zucchini. Add the dry ingredients to the wet mixture and beat on low speed just until incorporated.
- Gently fold in the blueberries, then pour the batter into the prepared pan.
- Bake 50 to 55 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove the loaf and finish cooling to room temperature before slicing.
Did you make this recipe?
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