Moist Lemon-Kissed Zucchini Buttermilk Bread

If you ask me, zucchini bread gets even better with buttermilk.

This homestyle quick bread brings together garden-fresh zucchini and tangy buttermilk for a moist, tender loaf that’s perfect for breakfast or afternoon snacks. The buttermilk adds a subtle richness that regular milk just can’t match.

Small flecks of green zucchini peek through each slice, while warm hints of cinnamon and vanilla create that classic homemade smell we all know and love. It’s the kind of recipe that helps use up summer’s abundant zucchini crop.

It’s a family-friendly favorite that works any time of day, and it freezes beautifully for later.

What Kind of Zucchini Should I Use?

For zucchini bread, smaller to medium-sized zucchini (about 6-8 inches long) are your best bet since they’re less watery and have tender skin with small, soft seeds. If you’re using larger zucchini from your garden, make sure to remove the seedy center first, as it can make your bread too wet. You don’t need to peel your zucchini before grating – the skin adds nice flecks of green to your bread and contains helpful nutrients. After grating, you can gently squeeze out some moisture with a clean kitchen towel, but don’t squeeze too hard – a little moisture helps keep your bread nice and moist.

Options for Substitutions

This zucchini bread recipe can be adapted with several easy substitutions:

• Buttermilk: No buttermilk? Make your own by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup regular milk and letting it sit for 5 minutes. Plain yogurt thinned with a bit of milk works too!
• Canola oil: You can swap this with any neutral-flavored oil like vegetable oil, light olive oil, or melted coconut oil. If using coconut oil, make sure all your ingredients are at room temperature to prevent solidifying.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to squeeze out excess moisture after grating, no matter which you choose.
• Lemon peel: Out of fresh lemons? Use 1 teaspoon of dried lemon zest, or swap with orange zest for a different citrus kick.
• Plain flour: You can use whole wheat flour for up to half of the plain flour. Just note that this will make the bread a bit denser and more hearty.
• White sugar: Feel free to use brown sugar instead – it’ll add a nice caramel note. You can also reduce the sugar by up to ¼ cup if you prefer less sweetness.

Watch Out for These Mistakes While Baking

The biggest challenge when baking zucchini bread is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your bread might end up gummy in the middle. Another common mistake is overmixing the batter once you’ve added the flour, which can lead to a dense, tough loaf – instead, fold the ingredients just until they’re combined, and a few small lumps are perfectly fine. To ensure even distribution of zucchini throughout your bread, toss the grated pieces with a tablespoon of your measured flour before adding them to the batter, and don’t forget to test for doneness with a toothpick in several spots since zucchini can create pockets of moisture that make testing in just one spot unreliable. For the best texture and easy slicing, let your bread cool completely in the pan for 10 minutes, then remove and cool on a wire rack for at least an hour before cutting.

What to Serve With Zucchini Bread?

This moist zucchini bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to serve it! A generous spread of cream cheese or butter takes it to the next level, while a dollop of honey butter adds just the right touch of sweetness. For breakfast, pair a warm slice with your morning coffee or tea and some fresh fruit on the side – berries and peaches work especially well with the subtle lemon flavor. If you’re serving it for dessert, try adding a scoop of vanilla ice cream or a drizzle of maple syrup on top of a slightly warmed slice.

Storage Instructions

Keep Fresh: This zucchini buttermilk bread stays moist and yummy when wrapped well in plastic wrap or stored in an airtight container. It’ll keep at room temperature for up to 3 days, or pop it in the fridge for up to a week. The lemon flavor actually gets better after a day!

Freeze: Want to save some for later? This bread freezes really well! Just wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can even slice it before freezing, so you can grab individual pieces whenever you want.

Thaw & Enjoy: When you’re ready to eat your frozen bread, let it thaw overnight in the fridge or for a few hours at room temperature. If you want it warm, give it a quick 10-second zap in the microwave or toast it lightly. It’ll taste almost as good as the day you baked it!

Preparation Time	15-25 minutes
Cooking Time	45-60 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 15-20 g
• Fat: 100-110 g
• Carbohydrates: 230-250 g

Ingredients

• 1 small grated zucchini (approximately 1 1/4 cups)
• 1/4 cup canola oil
• 1/4 cup softened butter
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cultured buttermilk
• 2 tablespoons white sugar
• 1 1/2 teaspoons grated lemon peel

Step 1: Prepare the Oven and Zucchini

Preheat your oven to 350°F (175°C).

While the oven is warming up, grease a light-colored loaf pan very well to prevent sticking, then set it aside.

Grate the zucchini using a medium grater.

Once grated, squeeze out excess moisture using your hands or a clean cloth, then pat the zucchini dry with paper towels.

Measure out 1 1/4 cups of the prepared zucchini and set aside.

Step 2: Combine Wet Ingredients

In a large mixing bowl, combine canola oil, butter, and sugar.

Mix together until the ingredients are well combined and smooth.

Add in the eggs and vanilla extract and stir until the mixture is smooth and creamy.

Step 3: Mix Dry Ingredients and Combine with Wet

In a separate bowl, stir together the flour, baking powder, and salt until evenly mixed.

Begin incorporating the dry ingredients into the wet mixture, alternating with the buttermilk.

Start and end with the flour mixture.

Mix briefly after each addition, and scrape the sides of the bowl to ensure a smooth batter without overmixing.

Step 4: Fold in Zucchini and Prepare for Baking

Gently fold the prepared zucchini into the batter by hand until evenly distributed.

Pour the batter into the greased loaf pan, spreading it out evenly across the top.

Step 5: Add Lemon Sugar Topping

In a small bowl, stir together sugar and lemon zest until the zest is evenly distributed throughout the sugar.

Sprinkle this lemon sugar mixture over the top of the zucchini bread batter in the loaf pan.

Step 6: Bake and Cool the Zucchini Bread

Bake the prepared zucchini bread in the preheated oven for 45-60 minutes.

Check for doneness by inserting a toothpick into the center; it should come out clean.

Once done, allow the bread to cool in the pan for 10-15 minutes before removing it to cool completely on a wire rack.

Enjoy your flavorful and moist lemon zucchini bread!