Best 4 Zucchini Buttermilk Bread Recipes

Zucchini buttermilk bread is a delightful treat that combines the flavors of zucchini, buttermilk, and spices to create a moist and flavorful bread. This classic recipe is a great way to use up extra zucchini from your garden or farmer's market, and it's sure to be a hit with family and friends. The buttermilk in the recipe helps to tenderize the bread and gives it a slightly tangy flavor, while the zucchini adds a moist and slightly sweet texture. This bread is perfect for breakfast, brunch, or a snack, and it can also be used to make French toast or bread pudding.

Let's cook with our recipes!

ZUCCHINI BUTTERMILK BREAD

Zucchini Buttermilk Bread image

I was searching for Zucchini bread to use up some home-grwon zucchini that I had and I came across a recipe that was good, but not great. I decided to modify it and add one of my favorite ingredients, BUTTERMILK. I love buttermilk pound cake and had a recipe for it as well. I love the texture of a light pound cake, but the semi-sweetness of a bread. So, after testing and modifying, I finally have a great recipe, Zucchini Buttermilk Bread. Hope you Like it, I know I do!

Provided by chef_cmontes

Categories Breads

Time 1h25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1/3 cup oil
1 1/2 cups sugar
1/2 cup brown sugar
1/2 cup buttermilk
3 eggs
1 1/2 cups raw zucchini, shredded
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup walnuts, chopped (optional)

Steps:

In a large bowl, combine butter, oil and sugars; blend together until fluffy.
In a small bowl, combine flour, salt, baking powder, cinnamon, nutmeg & walnuts (optional).
To the butter/sugar mixture, add one egg at a time and mix gently after each addition; mix in vanilla.
To the buttermilk, add baking soda (this activates the flavors in the buttermilk).
Alternating with buttermilk and flour mixture, add a little at a time to the large bowl containing the wet ingredients. When adding last bit of flour mixture, stir, DO NOT beat or over mix.
Pour into a loaf pan and bake at 300 degrees for 1 hour 15 minute to 1 hour 25 minutes or until done in center.

Nutrition Facts : Calories 562.5, Fat 23.1, SaturatedFat 9.4, Cholesterol 110.4, Sodium 614.8, Carbohydrate 83, Fiber 1.6, Sugar 52.2, Protein 7.3

VERSATILE BUTTERMILK BREAD - BANANA OR ZUCCHINI

Versatile Buttermilk Bread - Banana or Zucchini image

I got this recipe from my sister-in-law while I was searching for a moist banana bread recipe years ago. She said the buttermilk makes all the difference. After trying a handful of different recipes - I am inclined to agree! The original recipe is for banana bread. I loved it so much I also altered it to make zucchini bread too! This recipe is one of those throw everything in a bowl and mix recipes - which is why I love it. It also freezes very well. **If you don't have buttermilk - plain yogurt can easily be substituted. Use 1/2 cup yogurt with a splash of milk.

Provided by Chef on the coast

Categories Quick Breads

Time 1h10m

Yield 1 bundt loaf, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine, softened
2 eggs
3 bananas
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 cup zucchini, shredded
1/4 teaspoon lemon peel

Steps:

Combine all ingredients in large mixing bowl.
Pour into greased bundt pan.
Bake about 50-55 minutes at 350°F.
For Zucchini Bread - OMIT vanilla and bananas. Add above ingredients and bake as directed.
Mini chocolate chips and chopped nuts may also be added, if desired.

BUTTERMILK APPLE PIE ZUCCHINI BREAD

Buttermilk Apple Pie Zucchini Bread image

Looking for a zucchini bread recipe with a twist? We found one! This recipe is nice and moist like most zucchini bread, but the spices are what you'd expect in an apple pie and add a punch of flavor. The apples added to the batter bake in wonderfully and add depth. On top of the bread is a crumble that's thick and full of...

Provided by Amanda Marble

Categories Other Breakfast

Time 1h30m

Number Of Ingredients 24

Ingredients

BREAD RECIPE
1/2 c butter shortening
1 c dark brown sugar
1/3 c buttermilk
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 Tbsp vanilla
1 Tbsp vanilla powder
2 c all-purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 winesap apple, shredded
1 granny smith apple, shredded
1 medium zucchini, shredded
CRUMBLE TOPPING RECIPE
1/2 c oats
1/2 c dark brown sugar
1/2 c all-purpose flour
5 Tbsp cold butter
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice

Steps:

1. Preheat oven to 350F degrees. Shred apples and zucchini leaving the skins on. Set aside.
2. Using 2 8" bread loaf pans, place foil in center overlapping the sides for more ease to lift out the bread. Grease with non-stick spray.
3. Mix wet ingredients and spices together using an electric mixer on low-med speed.
4. On low speed, slowly add dry ingredients.
5. Then add apples and zucchini and mix until combined.
6. Optional: Add 1/2 cup of your favorite nuts to the batter for a yummy crunch! My favorites are pistachios :)
7. Split the batter between the two loaf pans.
8. Add crumble ingredients to a bowl.
9. Cut cold butter into the ingredients until crumbles form.
10. Split crumble mixture between the two loaf pans pressing the crumbles slightly into the batter.
11. Bake for 60 minutes. Cool 20 minutes before removing from loaf pan.
12. Cool completely before cutting into and serving. Enjoy!

BUTTERMILK BANANA-ZUCCHINI BREAD

Buttermilk Banana-Zucchini Bread image

This scrumptious bread is best warm and slathered with butter and eaten with a fork! If you like strong spices in your banana bread, add at least 3x more than the recipe calls for. *Also, try pan-frying in butter, then sprinkling with powdered sugar for a yummy dessert!

Provided by Amanda Marble

Categories Other Desserts

Time 1h10m

Number Of Ingredients 14

Ingredients

2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
1/2 c butter flavored shortening
1/2 c sugar
2 large eggs
3 brown bananas
1 Tbsp vanilla powder
1/2 c buttermilk
1 small zucchini, peeled and shredded
1 Tbsp ground mulling spices
1 Tbsp cinnamon

Steps:

1. Preheat oven at 350F degrees. Peel bananas. Peel & shred zucchini. Grease 9x5 bread loaf pan.
2. Cream bananas and buttermilk together. Add shortening, sugar, eggs and cream together.
3. Add dry ingredients, vanillas, spices and gently fold in the zucchini.
4. Pour batter into loaf pan
5. Bake for 1 hour & 10 minutes.
6. Cool for 10 minutes in loaf pan, then cool completely on wire rack.
7. Slice and serve!

Tips:

Use fresh and grated zucchini for the best flavor and texture in your bread.
Do not overmix the batter, as this can result in a tough bread.
For a sweeter bread, add an extra 1/2 cup of sugar.
For a more moist bread, add an extra 1/2 cup of buttermilk.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
You can add various mix-ins such as chocolate chips, nuts, or dried fruit to your bread for extra flavor.
Zucchini buttermilk bread can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Zucchini buttermilk bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh zucchini and is a perfect addition to any summer gathering. With its moist texture, sweet flavor, and variety of mix-in options, zucchini buttermilk bread is sure to be a hit with everyone.