Zucchini Buttermilk Bread
Deliciously versatile Zucchini Buttermilk Bread: a moist, flavorful treat perfect year-round!
Servings: 10 slices
Calories: 134.25kcal
Equipment
- 1 8x4 loaf pan (4 cups capacity)
Ingredients
Dry items
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cardamom powder
- a pinch of salt
- 2 tablespoons chopped pistachios optional (reserve some to sprinkle on top)
Wet items
- 1 large egg room temperature
- ¼ cup olive oil
- ¼ cup date syrup (or honey or sugar)
- ½ cup grated zucchini (you can go up to 1 cup)
- ¼ cup buttermilk room temperature (see notes)
- 1 teaspoon vanilla extract
Instructions
Preheat and Prepare
- Preheat the oven to 170°C. Grease and flour an 8x4-inch loaf pan or line it with parchment paper for easy removal.
Prepare the batter
- In a mixing bowl, combine the flour, baking powder, baking soda, cardamom or cinnamon powder, and a pinch of salt.1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon cardamom powder, a pinch of salt
- In a larger bowl, add the wet ingredients like egg, oil, date syrup or sugar, buttermilk or yoghurt and vanilla extract and whisk until combined.1 large egg, ¼ cup olive oil, ¼ cup date syrup, ¼ cup buttermilk, 1 teaspoon vanilla extract
- Add the dry mixture into the wet mixture bowl and fold just until combined. Do not overmix. Some flour lumps are ok at this stage.
- Fold in the grated zucchini and chopped nuts reserving some for topping. Do not overmix.½ cup grated zucchini, 2 tablespoons chopped pistachios
- Use a rubber spatula to transfer the batter into the lined loaf pan. Make sure the loaf pan is only filled ⅔ its height. Sprinkle the reserved chopped nuts all over the top.
Bake
- Bake for 35 to 50 minutes or until the centre passes the toothpick test. If your bread is browning too quickly, reduce the temperature and tent with foil.
- Let it cool in the pan for 10 minutes. Turn out the bread onto wire racks to cool thoroughly. The best time to eat zucchini bread is the next day.
Serve and Store
- When it's cool, slice it up using bread knife and enjoy your homemade Zucchini Buttermilk Bread! It's great for snacking or as a delicious breakfast treat.
- Store the remaining zucchini bread slices in an airtight container at room temperature for up to 2 to 3 days or refrigerate for longer.
Notes
1 cup = 250ml : Measured dry ingredients using the fluff, scoop and sweep method.
Buttermilk: Instead of using diy buttermilk, use equal portions of yoghurt and water, whisk well and add. You can also replace buttermilk with greek yoghurt or labneh.
How to grate zucchini for zucchini bread?
- Wash and trim the ends. Do not peel the skin.
- Use the large holes of a box grater to grate.
- Spread the grated zucchini on a flat plate and pat dry with kitchen paper.
- Squeeze out any excess moisture and then measure and use for the batter.
Nutrition
Serving: 1slice | Calories: 134.25kcal | Carbohydrates: 16.23g | Protein: 2.6g | Fat: 6.53g
