Zucchini Buttermilk Bread
Indulge in the cozy, homey charm of Zucchini Buttermilk Bread, a moist and flavorful quick bread that's perfect for any time of day. This recipe combines the natural sweetness and moisture of freshly grated zucchini with the tangy richness of buttermilk, creating a tender crumb that’s irresistibly satisfying. Warm cinnamon and a blend of two sugars infuse each slice with a touch of spice and caramel-like depth, while optional walnuts or pecans add a delightful crunch. Ready in just over an hour, this easy-to-make loaf uses simple pantry ingredients and a no-fuss mixing method, making it an ideal treat for breakfast, snack time, or dessert. Slice it up and enjoy it plain or slathered with butter or cream cheese for a comforting and versatile bake that will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 0.5 cup Buttermilk
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini, grated
- 0.5 cup Walnuts or pecans, chopped (optional)
- 1 as needed Cooking spray or butter (for greasing the pan)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter and set aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until well combined.
In another mixing bowl, whisk together the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Gently fold in the grated zucchini and chopped nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices plain, or with butter, cream cheese, or your favorite spread. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 462.4 g | 168% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 263.9 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 442 mg | 34% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
