Zucchini Buttermilk Bread

Submitted by chef_cmontes

"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!"

 

• Ready In: 1hr 25mins
• Ingredients: 15
• Yields: 1 loaf
• Serves: 8

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)

directions

1. In a large bowl, combine butter, oil and sugars; blend together until fluffy.
2. In a small bowl, combine flour, salt, baking powder, cinnamon, nutmeg & walnuts (optional).
3. To the butter/sugar mixture, add one egg at a time and mix gently after each addition; mix in vanilla.
4. To the buttermilk, add baking soda (this activates the flavors in the buttermilk).
5. 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.
6. 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.

Reviews

[CherylsJake]

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.

 

[jessicabledsoe]

Wayyyyyy too much for one or even two pans. Didn't rise well. Will not repeat.