Soft & moist zucchini bread that’s full of fresh zucchini and warm spices!

prep time: 15MINUTES MINS                                           cook time: 50MINUTES MINS

total time: 1HOUR HR 5MINUTES MINS                      servings: 1 LOAF

Ingredients

      1/2 cup butter, softened (do not melt)

  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 – 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • pinch clove
  • 1/2 cup buttermilk
  • 1 ½ cups zucchini, finely shredded
  • butter, for brushing
    Instructions
  •  Preheat oven t 325 F.
  • Grease and flour a glass loaf pan. Set aside.
  • In a large a bowl cream together butter and sugars.
  • Mix in eggs and vanilla extract. Set aside.
  • In a medium-size bowl, sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and clove.
  • Add the dry ingredients into the wet ingredients, alternating with the buttermilk.
  • Stir gently and JUST until flour is well combined.
  • Fold in zucchini.
  • Pour batter into prepared pan.
  • Baked to 50-60 minutes (check on it at the 50-minute mark) *see note
  • Remove from oven and let cool in pan until pan is warm (bread will continue to cook)
  • Remove from pan and let finish cooling on cooling rack
  • Brush with butter and enjoy! (Flavor gets stronger the next day!)

    Notes
  • Tip 1. Don’t overmix. Zucchini bread is a quick bread so be very gentle once you add the flour. If using a mixer make sure it’s on low and mix ONLY to incorporate the flour and then stop. I mean it
  • Tip 2. To squeeze the grated zucchini or not to squeeze? YOU DECIDE! If your zucchini is super, duper dripping wet after grating, then give it a squeeze to remove the excess juices. I hardly ever squeeze them out though and I love using the finely shredded side of the grater.
  • Tip 3. Keep an eye on it while baking. I’ve made this bread 4 times total. The first time took 50 minutes, the second time took 55 minutes, and the last 2 times took 60. I don’t know what the heck is up with that. Maybe it has something to do with the amount of moisture in the zucchini. I just always check it at the 50-minute mark and then judge from there. When it’s done moist crumbs will cling to the toothpick and the top center won’t jiggle. Remove it from the oven and let it cool in the pan on a cooling rack until the pan is warm. Then remove it from the pan to finish cooling. The bread will continue to cook as it’s cooling so you don’t want it totally done when you remove it from the oven or it will be dry once it’s all said and done.

  • Nutrition Information:serving: 0g, calories: 0kcal, carbohydrates: 0g, protein: 0g, fat: 0g, saturated fat: 0g, polyunsaturated fat: 0g, monounsaturated fat: 0g, trans fat: 0g, cholesterol: 0mg, sodium: 0mg, potassium: 0mg, fiber: 0g, sugar: 0g, vitamin a: 0iu, vitamin c: 0mg, calcium: 0mg, iron: 0mg