Zucchini Buttermilk Bread

chef_cmontes's Note:

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!

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 8

Yield: 1.0 loaf

• ½ cup butter , softened
• 1⁄3; cup oil
• 1 ½ cups sugar
• ½ cup brown sugar
• ½ cup buttermilk
• 3 eggs
• 1 ½ cups raw zucchini , shredded
• 2 ½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla
• ½ 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

[Chef #622109]

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.