Description
Transform zucchini into a moist, spiced loaf with this tender quick bread recipe. Perfect for utilizing garden-fresh vegetables, this sweet and aromatic bread keeps tender for days.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
2 large eggs
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 cup raisins or chocolate chips (optional)
2 cups grated zucchini (about 2 medium zucchinis), excess moisture drained
Instructions
Preheat oven to 350°F (175°C)
Grease and flour two 9×5 inch loaf pans
In a large bowl, mix flour, baking soda, baking powder, cinnamon, salt, and 1 tablespoon of vanilla extract
In a separate bowl, cream softened butter and brown sugar until light and fluffy
Beat in eggs one at a time
Stir in buttermilk and remaining 1 teaspoon vanilla extract
Gradually mix wet ingredients into dry ingredients until just combined
Fold in zucchini and optional raisins/chips
Divide batter between prepared pans
Bake for 40-45 minutes until a toothpick inserted in center comes out clean
Cool in pans for 10 minutes, then transfer to wire racks to cool completely
Notes
Use a microplane grater for finer zucchini
Add 1/2 cup chopped walnuts or pecans for extra crunch
Store in an airtight container for up to 3 days
For freshness, freeze sliced bread wrapped in plastic wrap
If bread browns too quickly, tent with parchment paper
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg