Zucchini Buttermilk Bread Recipes
BUTTERMILK CHOCOLATE ZUCCHINI CAKE
I received this recipe from my best friend over 10 years ago...and I still get rave reviews whenever I serve it. The zucchini makes it very moist. My husband and I plant grass seed and have a few animals on our farmette here in Lancaster County.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done.
Nutrition Facts :
VERSATILE BUTTERMILK BREAD - BANANA OR ZUCCHINI
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.
Provided by Chef on the coast
Categories Quick Breads
Time 1h10m
Yield 1 bundt loaf, 12 serving(s)
Number Of Ingredients 14
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.
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
ZUCCHINI BUTTERMILK BREAD
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!
Provided by chef_cmontes
Categories Breads
Time 1h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
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, Fat 23.1, SaturatedFat 9.4, Cholesterol 110.4, Sodium 614.8, Carbohydrate 83, Fiber 1.6, Sugar 52.2, Protein 7.3
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