Tasty Zucchini Buttermilk Bread

If you ask me, zucchini bread is one of those recipes that just makes sense.

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

It’s the kind of recipe that uses up those extra zucchini from your garden or farmer’s market haul, turning them into something completely comforting and familiar. The golden-brown crust and soft middle make every slice worth savoring.

It’s a reliable favorite that works year-round, but there’s something special about baking it during summer when zucchini is at its peak.

What Kind of Zucchini Should I Use?

When it comes to making zucchini bread, smaller to medium-sized zucchini are your best bet. These younger, more tender zucchini (about 6-8 inches long) have fewer seeds and more flavor than their larger counterparts, which can be watery and bitter. You don’t need to peel your zucchini before grating it – the skin adds nice flecks of green to your bread and contains helpful nutrients. If you’re grating your zucchini and notice it’s particularly watery, you might want to give it a gentle squeeze with a clean kitchen towel to remove some moisture, though this isn’t always necessary for a standard bread recipe. Remember, if your garden is overflowing with zucchini, you can always grate and freeze portions in 1-cup measurements for future baking projects.

Options for Substitutions

This zucchini bread recipe is pretty adaptable – here are some helpful swaps if you’re missing ingredients:

• 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.
• Canola oil: You can use any neutral-flavored oil like vegetable oil, grapeseed oil, or even melted coconut oil (just make sure your other ingredients are room temperature if using coconut oil).
• Zucchini: Yellow summer squash works just as well as zucchini in this recipe. Just be sure to grate it the same way.
• All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour. Keep in mind this will make the bread a bit denser and nuttier-tasting.
• Lemon peel: If fresh lemon isn’t available, you can use 1 teaspoon of dried lemon zest, or swap it with orange zest for a different citrus note.
• Vanilla extract: Out of vanilla? Try almond extract (use just ¼ teaspoon as it’s stronger) or even maple syrup for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is not properly draining the grated zucchini – excess moisture can make your bread dense and gummy, so be sure to squeeze out the liquid using a clean kitchen towel or paper towels before adding it to your batter. Another common error is overmixing the batter, which develops too much gluten and results in a tough, chewy texture – instead, fold the ingredients just until combined, and a few small lumps are perfectly fine. To prevent a soggy middle, avoid the temptation to open the oven door while baking, as this causes temperature fluctuations that can lead to uneven baking. For the best flavor and texture, let the bread cool completely in the pan for 10 minutes, then remove and cool on a wire rack – cutting into it too soon will give you a gummy slice instead of that perfect, tender crumb.

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 enjoy it! Spread a warm slice with cream cheese or butter – both options bring out the subtle lemon flavor and complement the tender crumb. For breakfast, serve it alongside a hot cup of coffee or tea and some fresh fruit like berries or sliced peaches. If you’re hosting brunch, pair it with scrambled eggs and crispy bacon for a nice mix of sweet and savory flavors that’ll keep everyone happy.

Storage Instructions

Keep Fresh: This zucchini buttermilk bread stays moist and yummy when wrapped well in plastic wrap or stored in an airtight container at room temperature. It’ll keep fresh for up to 3 days on your counter. If your kitchen runs warm, you can pop it in the fridge where it’ll stay good for up to a week.

Freeze: Want to save some for later? Let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze the whole loaf or individual slices for up to 3 months. Having single slices ready to go is perfect for quick breakfasts or snacks!

Thaw & Enjoy: When you’re ready to enjoy your frozen bread, just let it thaw overnight in the fridge or for a few hours at room temperature. If you like, warm individual slices in the toaster or give them a quick 10-15 seconds in the microwave for that fresh-baked feeling.

Preparation Time	20-30 minutes
Cooking Time	45-60 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1600-1800
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 180-200 g

Ingredients

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

Step 1: Prep the Oven and Zucchini

Start by preheating your oven to 350°F (175°C).

Grease a light-colored loaf pan thoroughly and set it aside for later use.

Take a medium grater and grate your zucchini, then squeeze out the excess moisture and dry it using paper towels.

Measure out 1 1/4 cups of the grated zucchini to ensure you have the correct amount.

Step 2: Mix Wet Ingredients

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

Mix these ingredients well until they are thoroughly combined.

Next, incorporate the eggs and vanilla into the mixture, stirring until the mixture becomes completely smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, mix together the flour, baking powder, and salt.

This will serve as your dry ingredient mixture.

Alternately add the dry mixture and buttermilk into the wet mixture, beginning and ending with the dry flour mixture.

Be sure to scrape down the sides of the bowl and mix briefly again to ensure a smooth and even batter.

Step 4: Add Zucchini and Pour Batter

Gently fold the prepared zucchini into the batter by hand, ensuring it is evenly distributed.

Pour the zucchini batter into the greased loaf pan, smoothing the top with a spatula if necessary.

Step 5: Prepare Lemon Sugar and Bake

In a small bowl, combine sugar with lemon zest, stirring until well blended to create the lemon sugar topping.

Sprinkle this mixture evenly over the top of the zucchini loaf.

Place the pan in the preheated oven and bake for 45-60 minutes.

The bread is done when a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Allow the zucchini bread to cool for 10-15 minutes in its pan before carefully removing it.

Transfer it to a wire rack to cool completely.

Slice and enjoy your freshly baked zucchini bread once it has cooled.