Zucchini Buttermilk Bread 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

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)

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

BUTTERMILK CHOCOLATE ZUCCHINI CAKE

Buttermilk Chocolate Zucchini Cake image

I received this recipe from my best friend over 10 years ago...and I still get rave reviews whenever I serve it. The zucchini makes it very moist. My husband and I plant grass seed and have a few animals on our farmette here in Lancaster County.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 15

Ingredients

1 cup packed brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons baking cocoa
3 cups grated zucchini (about 3 medium), drained
1/2 to 1 cup semisweet chocolate chips

Steps:

In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done.

Nutrition Facts :

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

Ingredients

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!

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

Ingredients

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.

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