Zucchini Buttermilk Bread |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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! 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) |
Directions:
1. In a large bowl, combine butter, oil and sugars; blend together until fluffy.
2. In a small bowl, combine flour, salt, baking powder, cinnamon, nutmeg & walnuts (optional).
3. To the butter/sugar mixture, add one egg at a time and mix gently after each addition; mix in vanilla.
4. To the buttermilk, add baking soda (this activates the flavors in the buttermilk).
5. 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.
6. 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.
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