Zucchini buttermilk bread is a delicious and versatile treat that transforms an often-overlooked vegetable into a moist, flavorful loaf.
This beloved quick bread is not only a fantastic way to use up an abundant summer harvest but also serves as a delightful addition to breakfast tables, brunch spreads, or afternoon tea.
The combination of zucchini and buttermilk creates a tender crumb and a subtle sweetness that pairs beautifully with a variety of flavors—whether you’re craving something classic, like a traditional zucchini bread, or looking for a more adventurous twist with chocolate, spices, or fruit.
In this article, we’ve compiled a list of 25+ irresistible zucchini buttermilk bread recipes that will inspire you to bake.
From simple loaves to creative variations, there’s something for everyone.
Get ready to fill your kitchen with the comforting aromas of freshly baked bread as you explore these recipes that are sure to please your family and friends!
25+ Delicious Zucchini Buttermilk Bread Recipes for Any Meal
Whether you’re a seasoned baker or just starting out, these 25+ zucchini buttermilk bread recipes offer a fantastic range of flavors and textures to experiment with.
The moistness of buttermilk combined with the subtle earthiness of zucchini creates a canvas for culinary creativity.
From sweet chocolate chip versions to spiced loaves bursting with warm spices, there’s a zucchini bread recipe to suit every taste and occasion.
So, the next time you find yourself with an abundance of zucchini, don’t hesitate to whip up one of these delectable breads.
Your taste buds—and your loved ones—will thank you!
Classic Zucchini Buttermilk Bread
This classic zucchini buttermilk bread combines shredded zucchini and tangy buttermilk for a tender, moist loaf with a subtle, comforting flavor. It’s a fantastic option for breakfast or an afternoon snack, pairing wonderfully with a smear of butter or your favorite spread.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed to remove excess moisture)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat together sugar, eggs, and oil until smooth. Add in the buttermilk and vanilla extract, stirring until fully combined.
- Gently fold in the grated zucchini.
- Add the dry ingredients to the wet mixture, stirring just until the batter is combined.
- Pour the batter into the prepared loaf pan, smoothing out the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This classic zucchini buttermilk bread is wonderfully simple yet absolutely delicious. It’s a go-to recipe for summer when zucchini is plentiful and pairs well with a cup of coffee or tea.
Chocolate Chip Zucchini Buttermilk Bread
A twist on classic zucchini bread, this recipe includes chocolate chips, which add sweetness and a touch of decadence. The chocolate blends beautifully with the flavors of zucchini and buttermilk, creating a moist, flavorful loaf perfect for dessert or a sweet snack.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups shredded zucchini (squeezed dry)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup mini chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, beat together the sugar, eggs, and oil until smooth. Add in the buttermilk and vanilla extract, mixing well.
- Stir in the shredded zucchini until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, folding until combined. Do not overmix.
- Fold in the chocolate chips until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Chip Zucchini Buttermilk Bread is a delightful treat, balancing the tanginess of buttermilk with the sweetness of chocolate chips. Serve it slightly warm for a melty chocolate experience.
Lemon Glazed Zucchini Buttermilk Bread
Adding a bright lemon glaze to this zucchini buttermilk bread elevates its flavor, making it refreshingly zesty. This recipe is ideal for a light, tangy loaf that highlights the zucchini’s natural sweetness and pairs beautifully with tea or coffee.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed to remove moisture)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- Zest of ½ lemon
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat the sugar, eggs, and oil until smooth. Stir in the buttermilk, vanilla extract, and lemon zest.
- Add the grated zucchini to the wet mixture, folding until evenly combined.
- Gently fold in the dry ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool.
- To make the lemon glaze, whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle over the cooled bread.
The Lemon Glazed Zucchini Buttermilk Bread offers a wonderful burst of citrus with every bite. The glaze adds a perfect finishing touch, making it a refreshing choice for summer gatherings or brunch.
Spiced Walnut Zucchini Buttermilk Bread
This spiced walnut zucchini buttermilk bread combines warming spices and crunchy walnuts for a flavorful, textured loaf. It’s perfect for a cozy breakfast or an afternoon snack with a warm cup of tea.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups shredded zucchini (squeezed dry)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger.
- In another bowl, beat together the sugar, eggs, and oil until smooth. Stir in the buttermilk and vanilla extract.
- Gently fold in the shredded zucchini.
- Add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Spiced Walnut Zucchini Buttermilk Bread is warm and comforting, with crunchy walnuts adding texture to each bite. It’s a perfect treat for fall, capturing the essence of the season with each slice.
Coconut Zucchini Buttermilk Bread
Adding coconut gives this zucchini buttermilk bread a tropical twist, enhancing its moist texture and adding a mild sweetness. This recipe is ideal for those who enjoy a unique, slightly exotic flavor in their quick breads.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups shredded zucchini (squeezed dry)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup buttermilk
- ½ cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup shredded unsweetened coconut
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat together both sugars, eggs, and melted coconut oil until smooth. Stir in the buttermilk and vanilla extract.
- Gently fold in the shredded zucchini and coconut until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Coconut Zucchini Buttermilk Bread is subtly sweet with a delightful coconut flavor that adds a tropical touch. This bread is perfect for summertime gatherings or whenever you want a slice of sunshine.
Maple Pecan Zucchini Buttermilk Bread
This maple pecan zucchini buttermilk bread combines the rich flavor of maple syrup with crunchy pecans, making for a sweet, nutty loaf that’s perfect for breakfast or a dessert-like snack. The maple syrup adds a natural sweetness that pairs beautifully with zucchini’s moisture.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed to remove excess moisture)
- ½ cup granulated sugar
- ¼ cup pure maple syrup
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix together the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk, maple syrup, and vanilla extract.
- Fold in the shredded zucchini until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Maple Pecan Zucchini Buttermilk Bread is a satisfying and indulgent loaf with a nutty crunch and the delicious sweetness of maple syrup. This bread is perfect for fall and pairs wonderfully with a hot drink on a chilly day.
Savory Herb Zucchini Buttermilk Bread
This savory herb zucchini buttermilk bread is a delightful departure from sweet variations, featuring aromatic herbs that add depth and flavor. It’s perfect for pairing with soups, salads, or enjoying on its own as a snack.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed dry)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ cup fresh parsley, chopped
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp lemon juice
- 1 cup shredded cheese (such as cheddar or mozzarella)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, garlic powder, oregano, and basil.
- In another bowl, beat together the eggs, vegetable oil, buttermilk, and lemon juice until smooth.
- Gently fold in the grated zucchini and fresh parsley.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded cheese.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Savory Herb Zucchini Buttermilk Bread is a flavorful, versatile loaf that adds a gourmet touch to any meal. Enjoy it warm or toasted, and consider it a delightful addition to your next gathering or picnic.
Blueberry Zucchini Buttermilk Bread
This blueberry zucchini buttermilk bread combines the sweetness of fresh blueberries with the moistness of zucchini, creating a delightful loaf that’s perfect for breakfast or a midday snack. The burst of blueberries adds a refreshing fruitiness to each slice.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed dry)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk and vanilla extract.
- Gently fold in the grated zucchini and blueberries, being careful not to break the berries.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Blueberry Zucchini Buttermilk Bread is a delightful and nutritious treat, bursting with juicy blueberries that complement the tender crumb of zucchini. It’s a wonderful way to enjoy a fruit-filled breakfast or snack.
Pumpkin Spice Zucchini Buttermilk Bread
Combining the flavors of pumpkin and zucchini, this bread is perfect for fall. The warm spices create a cozy aroma and flavor, making it an ideal choice for chilly mornings or festive gatherings.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed dry)
- ½ cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup chopped pecans or walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat together the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk, pumpkin puree, and vanilla extract.
- Gently fold in the grated zucchini and nuts, if using.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pumpkin Spice Zucchini Buttermilk Bread is a seasonal favorite, offering a delightful blend of spices and flavors that evoke the essence of autumn. Serve it warm with butter or cream cheese for a comforting treat.
Chocolate Chip Zucchini Buttermilk Bread
This chocolate chip zucchini buttermilk bread is a decadent treat that pairs the rich flavors of chocolate with the moistness of zucchini. Perfect for breakfast, dessert, or an afternoon snack, it’s sure to please chocolate lovers of all ages.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed dry)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup cocoa powder
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk and vanilla extract.
- Gently fold in the grated zucchini.
- Add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Chocolate Chip Zucchini Buttermilk Bread is an indulgent twist on the classic recipe, making it a hit for gatherings or as a special treat at home. Each slice is rich and moist, with bursts of chocolate that complement the zucchini perfectly.
Lemon Poppy Seed Zucchini Buttermilk Bread
Brighten your day with this lemon poppy seed zucchini buttermilk bread, which combines fresh lemon zest with nutty poppy seeds for a refreshing and flavorful loaf. It’s a fantastic option for spring or summer brunches.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed dry)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp poppy seeds
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.
- In another bowl, mix the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk, lemon zest, lemon juice, and vanilla extract.
- Gently fold in the grated zucchini until evenly distributed.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Lemon Poppy Seed Zucchini Buttermilk Bread is a refreshing and zesty option that brightens up any breakfast table. The light lemon flavor pairs beautifully with the zucchini, while the poppy seeds add a delightful crunch.
Cinnamon Swirl Zucchini Buttermilk Bread
This cinnamon swirl zucchini buttermilk bread features a delicious cinnamon sugar swirl that adds sweetness and warmth to each slice. It’s an ideal choice for breakfast or a cozy dessert.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed dry)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 tbsp brown sugar (for the swirl)
- 1 tbsp ground cinnamon (for the swirl)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat together the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk and vanilla extract.
- Gently fold in the grated zucchini.
- In a small bowl, combine the brown sugar and cinnamon for the swirl.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon sugar mixture over the top. Repeat with the remaining batter and cinnamon sugar.
- Use a knife to gently swirl the batter to create a marbled effect.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cinnamon Swirl Zucchini Buttermilk Bread is an indulgent treat, perfect for those chilly mornings or as an afternoon snack. The warm cinnamon flavor complements the zucchini, making it a comforting and satisfying option.
Maple Walnut Zucchini Buttermilk Bread
This maple walnut zucchini buttermilk bread combines the rich flavor of maple syrup with crunchy walnuts, resulting in a moist and delicious loaf that is perfect for breakfast or as an afternoon treat. The nuttiness of the walnuts complements the sweetness of the maple, making each slice a delightful experience.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed dry)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup pure maple syrup
- 1 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, mix the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk, maple syrup, and vanilla extract.
- Gently fold in the grated zucchini and chopped walnuts.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Maple Walnut Zucchini Buttermilk Bread is a delightful blend of sweet and nutty flavors that brighten up your breakfast or snack time. Enjoy it warm or toasted, perhaps with a pat of butter for extra richness.
Spiced Orange Zucchini Buttermilk Bread
This spiced orange zucchini buttermilk bread infuses the comforting flavors of warm spices with bright orange zest, creating a unique loaf that’s perfect for any season. The citrus adds a refreshing twist, making it an excellent choice for brunch or as a delightful afternoon snack.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed dry)
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Zest of 1 orange
- 2 tbsp fresh orange juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk, orange zest, orange juice, and vanilla extract.
- Gently fold in the grated zucchini until well incorporated.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Spiced Orange Zucchini Buttermilk Bread is a bright and aromatic addition to your recipe collection. Its unique flavor profile makes it an excellent choice for a festive gathering or a cozy morning at home.
Carrot Zucchini Buttermilk Bread
This carrot zucchini buttermilk bread combines the natural sweetness of carrots with the moistness of zucchini, resulting in a deliciously tender loaf. Packed with flavor and nutrients, it’s an ideal choice for a healthy breakfast or snack option that the whole family will enjoy.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (squeezed dry)
- 1 cup grated carrots
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup raisins or chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
- In another bowl, mix the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk and vanilla extract.
- Gently fold in the grated zucchini and carrots, along with raisins or walnuts if using.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Carrot Zucchini Buttermilk Bread is a wholesome, flavorful loaf that makes it easy to incorporate more vegetables into your diet. It’s perfect for a nutritious breakfast or as a satisfying snack throughout the day.
Note: More recipes are coming soon!