Had some left over buttermilk and a zucchini that I needed to use up soon, so what to do? Search for a recipe that uses them both. I didn't find exactly what I wanted so I took the best parts of other recipes and made my own Franken-zucchini bread. Actually came out very good and everyone I gave a piece to said it was moist and tasty- but maybe they were lying to protect my delicate feelings?
This recipe only makes one loaf (unlike most zucchini bread recipes), which is ideal for us.
Buttermilk Zucchini Pineapple Bread
Preheat oven to 350°. GENEROUSLY grease 9x5 loaf pan.
1/3 cup butter, room temperature
1 cup sugar
1/3 cup brown sugar
2 eggs
1 cup coarsely grated zucchini
1 8.25oz can crushed pineapple, drained
1/3 cup buttermilk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
1/2+ cup walnuts
1/2+ cup raisins
In large bowl beat butter and sugars together until combined. Add eggs one at a time beating well after each egg. With spoon mix in zucchini, pineapple, buttermilk, and vanilla until combined.
Add flour, baking soda, baking powder, salt, and cinnamon to batter, stirring until just combined, then stir in nuts and raisins.
Pour batter in prepared pan and bake for 60 minutes or until done.
My notes:
This recipe only makes one loaf (unlike most zucchini bread recipes), which is ideal for us.
Buttermilk Zucchini Pineapple Bread
Preheat oven to 350°. GENEROUSLY grease 9x5 loaf pan.
1/3 cup butter, room temperature
1 cup sugar
1/3 cup brown sugar
2 eggs
1 cup coarsely grated zucchini
1 8.25oz can crushed pineapple, drained
1/3 cup buttermilk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
1/2+ cup walnuts
1/2+ cup raisins
In large bowl beat butter and sugars together until combined. Add eggs one at a time beating well after each egg. With spoon mix in zucchini, pineapple, buttermilk, and vanilla until combined.
Add flour, baking soda, baking powder, salt, and cinnamon to batter, stirring until just combined, then stir in nuts and raisins.
Pour batter in prepared pan and bake for 60 minutes or until done.
My notes:
- Really fills the loaf pan up, but doesn't rise too much so it stayed in the pan.
- I put a plus sign next to the walnuts and raisins as I didn't really measure- just dumped them in until I felt like there was enough.
- Even though I thought I had greased the pan thoroughly, it still stuck in the middle a little. Maybe I didn't grease it up enough there, or maybe I waited too long to remove it from the pan. I'll pay more attention next time.
