Buttermilk zucchini bread is a moist, tender quick bread that transforms summer squash into a comforting treat. The tangy richness of buttermilk pairs perfectly with the subtle sweetness of zucchini, creating a loaf that’s flavorful and never dry. With simple ingredients and easy steps, this recipe is a reliable favorite for breakfast, snacks, or gifting.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) neutral oil (vegetable or canola)
- 1/4 cup (60ml) buttermilk, well-shaken
- 2 teaspoons vanilla extract
- 2 cups (about 250g) grated zucchini, packed and not drained
- 3/4 cup (90g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) mini chocolate chips or raisins (optional)
Instructions
- Prep and preheat: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
- Prepare zucchini: Wash and trim the ends off zucchini. Grate using the large holes of a box grater. Lightly pack into measuring cups. If zucchini seems very watery, give a gentle squeeze, but do not wring it dry.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Beat wet ingredients: In a large bowl, whisk eggs until foamy. Add granulated sugar and brown sugar, whisking until well combined and slightly thickened. Whisk in oil, buttermilk, and vanilla extract until smooth.
- Combine wet and dry: Add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined—do not overmix. A few streaks of flour are fine.
- Fold in zucchini and mix-ins: Gently fold in grated zucchini and, if using, nuts and chocolate chips or raisins. Mix just until evenly distributed.
- Bake: Pour batter into prepared loaf pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 40 minutes.
- Cool: Remove from oven and let bread cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Buttermilk substitute: If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice or white vinegar. Let sit for 5 minutes before using.
- Don’t overmix: Overmixing leads to tough bread. Stir just until the flour disappears for a tender crumb.
- Zucchini moisture: Unless your zucchini is extremely watery, you don’t need to squeeze out all the liquid—the extra moisture keeps the bread soft.
- Storing: Cool bread fully before wrapping. Store at room temperature for up to 3 days, or freeze slices for longer storage.
Serving Suggestions
- Enjoy a thick slice warm from the oven with a pat of butter or cream cheese.
- Toast slices lightly and serve with honey or jam for breakfast.
- Pair with coffee or tea for an afternoon snack.
- Pack slices in lunchboxes for a wholesome treat.
Variations
- Lemon zest: Add 1 tablespoon finely grated lemon zest to the batter for a bright, citrusy note.
- Spiced: Add 1/4 teaspoon ground ginger or cloves for extra warmth.
- Whole wheat: Replace up to half the all-purpose flour with white whole wheat flour for a heartier loaf.
- Dairy-free: Use plant-based milk with vinegar in place of buttermilk, and swap the oil for melted coconut oil if desired.
- Mini loaves or muffins: Divide batter among mini loaf pans or muffin tins. Bake at 350°F (175°C) for 22–28 minutes for muffins, or 35–40 minutes for mini loaves.
Storage and Reheating
After the bread is completely cool, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices or the whole loaf in foil and place in a freezer bag—freeze for up to 3 months. To thaw, leave at room temperature for several hours or overnight. For best texture, reheat slices in a toaster or microwave for a few seconds before serving. Refrigeration is not recommended as it can dry out the bread, but if your kitchen is very warm, you can refrigerate for up to 5 days (bring to room temperature or warm before eating).
Frequently Asked Questions
- Do I need to peel the zucchini?
Zucchini skin is thin and tender, so there’s no need to peel it before grating. The green flecks add visual appeal and extra nutrients to the bread. - Can I make this bread gluten-free?
Yes! Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Make sure your baking powder and baking soda are also gluten-free. - Can I reduce the sugar?
You can reduce the sugar by up to 1/3 for a less sweet loaf. Keep in mind that sugar adds moisture and tenderness, so the texture may be slightly different. - Why did my zucchini bread sink in the middle?
This can happen if the batter is overmixed, if too much liquid is present, or if the bread is underbaked. Always check doneness with a toothpick and let the bread cool gradually. - Is it safe to eat if the bread is a little moist in the center?
The bread should be cooked through with no raw batter. A few moist crumbs are fine, but if the center is wet or gooey, bake for an additional 5–10 minutes, checking frequently. - Can I double the recipe?
Absolutely. Double all ingredients and divide between two loaf pans. Baking time may be slightly shorter if using dark or glass pans, so check for doneness early.
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