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Food

Quick Buttermilk Zucchini Bread

By May 1, 2015May 3rd, 2015No Comments

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Before you know it, your gardens and markets will be bursting with fresh zucchini ready to be used for amazing, quick and easy summer recipes. One of my favorite ways to use zucchini is in quick breads. I have made Chocolate Zucchini Bread, and Blueberry Zucchini bread to name a few.  We had some leftover buttermilk from another recipe so I was determined to try it in a zucchini recipe. Thus this Quick Buttermilk Zucchini Bread recipe was created! It is a moist and flavorful quick bread that I pretty much ate all by myself.

Everyone loves a good quick bread. This buttermilk zucchini bread recipe is perfect. It bakes up moist and the buttermilk gives it a great zing.

Quick Buttermilk Zucchini Bread Recipe

Ingredients

  • 1/2 cup butter melted
  • 1 1/2 cups sugar or 1 cup sugar & 1/2 cup turbinado sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1 cup zucchini, shredded
  • 1/4 teaspoon lemon peel
  • 1/4 teaspoon nutmeg1 1/4 cups sugar

This is a great recipe for getting your kids involved in the kitchen. I know my older kids love to use the grater (with supervision), and if you end up with an abundance of grated zucchini, you can always freeze the extra to make bread all year long.

Grated Zucchini is the start to any zucchini bread recipe. This is a great step to turn over to the kids so you can get them involved in the cooking with you.

Quick Buttermilk Zucchini Bread Directions

  1. Combine all ingredients in large mixing bowl.
  2. Pour into greased bundt pan or 2 loaf pans
  3. If only using 1 cup of sugar in the batter, sprinkle tops with the turbinado sugar
  4. Bake about 50-55 minutes at 350°F for bundt pan and 30-45 minutes for loaf pans
  5. Mini chocolate chips and chopped nuts may also be added, if desired.

Another reason I love quick bread recipes so much is that they can be made in a single bowl without a mixer. Of course if I was doubling this recipe I would probably use a mixer, but for this amount you can mix by hand.

Zesting a lemon for zucchini bread.

Combine all your ingredients in one bowl. For a small batch of quick bread, you don't have to use a mixer.

The original recipe suggests making this in a bundt pan but I thought I would try to make it in two loaf pans so I could freeze or give away the extra loaf.

Zucchini Bread ready to bake in loaf pans.

I bet this is the last zucchini recipe you will ever need. I reduced the amount of sugar in the recipe and sprinkled the top with turbinado sugar for a nice crunchy topping.

Enjoy all fruits of your garden, or in this case, vegetables, by making this quick zucchini bread. The buttermilk gives it a nice tang. It is the last zucchini bread recipe you will need.

Not sure what else I can say about this recipe but bring on zucchini season, I am ready to bake up some yummy goodness.

A quick and easy zucchini bread recipe with buttermilk. Plan to make extra loafs, because this zucchini bread will go fast!

What is your favorite zucchini recipe?

About Maria Long

Maria is a wife, Mom of 3 and pet owner, striving tennis player, house CEO and working part-time tutoring and blogging. She loves spending time in the kitchen, garden and crafting with her kids as well as discovering family friendly products to make life at home easier! You can find her at Close to Home, www.stayingclosetohome.com and catch her on Twitter, Pinterest, Facebook, and Instagram.