Zucchini Buttermilk Bread
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) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
1271
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).