It’s been a bit since I bored you with yet another banana bread recipe, but this one seemed new and different enough to bring back my favorite food group! Zucchini bread is delicious, banana bread is, of course, my favorite, and blueberries in late summer are so stupendously tasty that this recipe was a total home run. I realize it’s now officially fall, but I’ve been a bit slow on the updates of late, so please bear with me 🙂
I haven’t been baking as much as I’d like to, mostly just because the summer was a total whirlwind, and I’m still trying to launch my new little side business, Renew Decor + Floral, which takes up an exorbitant amount of time. (As a shameless plug – if you’re looking for modern calligraphy work, or rustic customer florals, I’m your girl!)
But now that the cooler weather is descending, the days are growing markedly shorter, and my desire to cuddle up on the couch with a blanket and a movie is growing greater by the day, so too is my desire to bake. This bread is sort of one final nod to summer, but after this, I hope to share some seasonal favorites. Most notably, I cannot wait to break out the pumpkin!
But before I get ahead of myself, we still have the matter at hand: Blueberry Banana Zucchini Bread. As you might expect, when you combine three ingredients with a high water content, you get an exceedingly moist final product, but toasted up with (or without) a slather of butter or a schmear of cream cheese, this bread is really delicious. It’s cozy and homey – almost a precursor to fall – and satisfies everything I want in a good quick bread. Plus it’s beautifully golden brown and shiny across the top, and lemme tell you, for me, eating something as beautiful as it is delicious, elevates even the simplest of offerings to something more amazing.
This bread was photographed on a beautiful platter I just got from 222 Fifth – the Adelaide Oval Platter – and I can’t wait to share a few more bites and pieces from there line with you over the coming months!
Because fall laziness has officially set in, I’m going to send you straight to the source for this one: Just a Taste. I only did two things differently: (1) swapped out 1 cup of all purpose flour for whole wheat flour, and (2) folded in a cup of blueberries to the finished batter. The only thing I did differently was added a cup of blueberries!