ZUCCHINI BREAD RECIPE WITH BUTTERMILK RECIPES

ZUCCHINI BUTTERMILK BREAD RECIPE - BAKING.FOOD.COM

Zucchini Buttermilk Bread Recipe - Baking.Food.com image

I was searching for Zucchini bread to use up some home-grwon zucchini that I had and I came across a recipe that was good, but not great. I decided to modify it and add one of my favorite ingredients, BUTTERMILK. I love buttermilk pound cake and had a recipe for it as well. I love the texture of a light pound cake, but the semi-sweetness of a bread. So, after testing and modifying, I finally have a great recipe, Zucchini Buttermilk Bread. Hope you Like it, I know I do!

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1/3 cup oil
1 1/2 cups sugar
1/2 cup brown sugar
1/2 cup buttermilk
3 eggs
1 1/2 cups raw zucchini, shredded
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup walnuts, chopped (optional)

Steps:

In a large bowl, combine butter, oil and sugars; blend together until fluffy.
In a small bowl, combine flour, salt, baking powder, cinnamon, nutmeg & walnuts (optional).
To the butter/sugar mixture, add one egg at a time and mix gently after each addition; mix in vanilla.
To the buttermilk, add baking soda (this activates the flavors in the buttermilk).
Alternating with buttermilk and flour mixture, add a little at a time to the large bowl containing the wet ingredients. When adding last bit of flour mixture, stir, DO NOT beat or over mix.
Pour into a loaf pan and bake at 300 degrees for 1 hour 15 minute to 1 hour 25 minutes or until done in center.

Nutrition Facts : Calories 562.5, FatContent 23.1, SaturatedFatContent 9.4, CholesterolContent 110.4, SodiumContent 614.8, CarbohydrateContent 83, FiberContent 1.6, SugarContent 52.2, ProteinContent 7.3

VERSATILE BUTTERMILK BREAD - BANANA OR ZUCCHINI RECIPE ...

Versatile Buttermilk Bread - Banana or Zucchini Recipe ... image

I got this recipe from my sister-in-law while I was searching for a moist banana bread recipe years ago. She said the buttermilk makes all the difference. After trying a handful of different recipes - I am inclined to agree! The original recipe is for banana bread. I loved it so much I also altered it to make zucchini bread too! This recipe is one of those throw everything in a bowl and mix recipes - which is why I love it. It also freezes very well. **If you don't have buttermilk - plain yogurt can easily be substituted. Use 1/2 cup yogurt with a splash of milk.

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 1 bundt loaf, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine, softened
2 eggs
3 bananas
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 cup zucchini, shredded
1/4 teaspoon lemon peel

Steps:

Combine all ingredients in large mixing bowl.
Pour into greased bundt pan.
Bake about 50-55 minutes at 350°F.
For Zucchini Bread - OMIT vanilla and bananas. Add above ingredients and bake as directed.
Mini chocolate chips and chopped nuts may also be added, if desired.

Nutrition Facts : Calories 289.3, FatContent 9, SaturatedFatContent 5.3, CholesterolContent 56, SodiumContent 385, CarbohydrateContent 48.6, FiberContent 1.7, SugarContent 25.3, ProteinContent 4.6

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