Zucchini Buttermilk Bread— A deliciously moist and slightly tangy bread with the goodness of zucchini. This recipe makes a slightly squat 8x4 loaf, not too sweet, but you can indulge your sweet tooth by drizzling some extra honey or date syrup on individual slices.

zucchini bread loaf cut side with a stack of sliced bread behind.

Zucchinis are pretty versatile, aren't they? You can find them in various shapes and sizes all year round, even though they're technically summer veggies. And the cool thing is, they don't have a super strong flavour, so you can sneak them into all sorts of desserts without anyone noticing!

Jump to:

What is a Quick Bread?
Ingredients and Substitutions
Instructions
Variations
Equipment
Storage
FAQ
Related
📖 Recipe Card
💬 Comments

What is a Quick Bread?

A quick bread is any loaf that doesn't rely on yeast for rising. Instead, it gets its lift from baking soda and/or baking powder. Quick bread recipes are kind of like the laid-back cousins of cake recipes. You don't need to be crazy precise with measurements, and the mixing method is way simpler. Think of it like cookies – you can toss in more chocolate chips or, in this case, more grated zucchini without a second thought.

Now, here's the real head-scratcher: Is sweet quick bread a dessert or just a snack? Well, it can swing both ways. It all depends on when you decide to munch on it or how sweet you decide to make it. Tricky, right?

After diving deep into about a dozen articles trying to figure out the difference, I've concluded that calling it quick bread just sets the right expectation. Because, let's be honest, when you hear "cake," you've got a mental picture of what that should be, right? But quick bread? It's like a wild card, and that's kinda cool.

Ingredients and Substitutions

all-purpose flour: Feel free to swap out half of it with whole wheat flour or almond flour.
baking powder and baking soda
flavour options: Get creative with your spices. Swap out cinnamon or cardamom for nutmeg, allspice, or ginger to give your bread a unique twist.
eggs: I have not tested this recipe without eggs. But you can try replacing eggs with flaxmeal applesauce or mashed banana.
olive oil: While olive oil is fantastic, you can use other oils like vegetable oil, coconut oil, or melted butter for a different flavour profile.
sweetener: I've tested this recipe with sugar, date syrup or honey – pick your favourite. You can also try maple syrup, agave nectar, or even a sugar substitute for a lower-calorie version.
zucchini: You can use any kind of zucchini.
buttermilk: You can use store-bought buttermilk (laban) or even thinned and whisked yoghurt if that's what you've got.
vanilla extract

Tip: If you experimented with ingredients and you ended up with a sunken bread loaf, don't throw it away. Here is how to make biscotti with leftover bread!

Instructions

Grate the zucchini with the skin, squeeze excess moisture or pat dry with kitchen paper and then measure in measuring cups before you use them in the recipe. As zucchini come in different sizes, it is not a good idea for me to tell you how many zucchini you need to use. So, it is best if you grate and measure. Cling wrap any remaining zucchini to use later.

Whisk the dry ingredients
Whisk the wet ingredients
Add the dry to wet (I have had success with wet to dry but I read it is better to do dry to wet for quick bread)
Fold gently until almost combined (do not overmix)
Fold the grated zucchini and chopped nuts (do not overmix)
Pour into a greased pan
Bake and serve

A loaf of zucchini bread sliced and served

Variations

Honey + buttermilk: The crumb had air pockets or tunnels that made it look more like yeasted bread that was light and fluffy.

date syrup + labneh or Greek yoghurt: The bread came out so moist with tight crumbs with perfectly distributed zucchini and nuts. The date syrup imparted a caramel flavour and we relished a few slices with evening chai.

sugar + buttermilk or yoghurt also gave a light loaf with open crumb.

Depending on the ingredients, the texture of a quick bread can either be light and fluffy or moist and dense.

Equipment

Mixing Bowls: You'll need medium and large mixing bowls, one for your dry ingredients and another for your wet ingredients.
Measuring Cups and Spoons: For accurate measurements of your flour, baking powder, baking soda, honey (or sweetener of choice), and other ingredients.
Whisk: To beat the egg and combine the wet ingredients effectively.
Grater: To grate the zucchini.
Loaf Pan: An 8x4-inch loaf pan works perfectly for this recipe.
Cooling Rack: To allow your bread to cool evenly after baking.

Storage

To keep your Zucchini Buttermilk Bread fresh and tasty, here's how I would store it:

Room Temperature: I store it in an airtight container on the counter for 1-2 days.
Refrigeration: After that I refrigerate any leftovers and finish it off within a week.
Freezing: If I bake more than one loaf, then I freeze one. Wrap the loaf in plastic wrap and then place it in a resealable freezer bag. Make sure to remove as much air as possible. Whenever I am ready to enjoy it, I let it thaw in the refrigerator overnight.

Remember, when reheating slices, you can lightly toast them in the oven or a toaster for that fresh-baked flavour.

A small piece of half bitten zucchini bread slice in hand.

FAQ

Should I peel my zucchini for zucchini bread? - No

Can you taste zucchini in zucchini bread? - No

How do you keep zucchini bread from getting soggy? Some zucchini have more moisture so it is always best to squeeze excess moisture, pat dry and then measure and use.

Why does my zucchini bread sink? - Overmixed batter!

Can I use whole wheat flour instead of plain flour in this recipe? - Yes. Just keep in mind that whole wheat flour may yield a slightly denser texture.

Can I make muffins instead of a loaf with this recipe? Absolutely! You can use the same batter to make 5 to 6 muffins. Just adjust the baking time – start checking for doneness at around 20-25 minutes since muffins tend to bake faster than a loaf.

Looking for other recipes using laban / buttermilk? Try these:

Zucchini Buttermilk Bread