Zucchini Buttermilk Bread

"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!"
photo by Darlene D. photo by Darlene D.
photo by Darlene D.
Ready In:
1hr 25mins
1 loaf




  • 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.

Questions & Replies

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  1. Way too much batter for one pan but I did put it all in one pan, against my better judgement, and it never got done. The batter was so good though that I will try it again in two 9x5 bread pans or a bundt pan and bake at 350 degrees for an hour like you normally would.
  2. Wayyyyyy too much for one or even two pans. Didn't rise well. Will not repeat.


I am a stay-at-home mom with three children; 7-yr old Elora, 3 yr. old Gabriel and 2 yr. old Eden. I love baking for others. I have been cooking since age 8 and have loved it ever since, but have ventured out on my own recipes a few years ago. I find that with a little practice, you'll begin knowing what ingredients work best & goes a long way when making/testing your own recipes.
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