Buttermilk Zucchini Bread
A moist and tender zucchini bread made with tangy buttermilk, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
Ingredients
2 cups grated zucchini (about 2 medium zucchinis)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup packed light brown sugar
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until smooth.
Add the eggs one at a time to the sugar mixture, beating well after each addition.
Stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the sugar mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the grated zucchini until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.