Best 4 Zucchini Buttermilk Bread Recipes

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**Zucchini Buttermilk Bread: A Culinary Symphony of Sweetness and Goodness**

Indulge in the delightful harmony of flavors and textures in zucchini buttermilk bread, a culinary masterpiece that combines the moist crumb of a quick bread with the refreshing zest of zucchini and the tangy sweetness of buttermilk. This delectable treat is not only a symphony for the taste buds but also a versatile companion for various occasions. Whether you're seeking a delightful breakfast treat, an afternoon snack, or a delightful dessert, zucchini buttermilk bread stands ready to tantalize your taste buds. Its moist, tender crumb and irresistible zucchini-flecked interior create a textural symphony that captivates the senses. Dive into the medley of zucchini buttermilk bread recipes we've curated—each variation promises a unique twist on this classic delight. From the classic buttermilk zucchini bread to tantalizing chocolate chip zucchini bread and the intriguing lemon zucchini bread, each recipe offers a distinct flavor profile that will leave you craving more.

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

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

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

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

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:

  • Choose the right zucchini: Use fresh, young zucchini for the best flavor and texture. Avoid zucchini that is too large or has thick skin.
  • Grate the zucchini: Grating the zucchini helps to incorporate it evenly into the batter and prevents it from becoming too watery.
  • Use buttermilk: Buttermilk adds a tangy flavor and helps to keep the bread moist. 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.
  • Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
  • Bake the bread at a high temperature: This helps to create a golden brown crust and a moist, fluffy interior.

Conclusion:

Zucchini buttermilk bread is a delicious and easy-to-make quick bread that is perfect for breakfast, lunch, or a snack. With its moist, fluffy texture and tangy flavor, it is sure to be a hit with everyone who tries it. So next time you have some extra zucchini on hand, be sure to give this recipe a try!

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