Super moist zucchini bread made with buttermilk, coconut oil, no white sugar, crushed pineapple, and white-whole wheat flour. It’s lightly sweetened and so moist!
Love sweet loaf recipes? Try our Lemon Poppy Seed Cake. It’s a favorite around here.
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Buttermilk Zucchini Bread
I’m bringing back a classic today. Zucchini bread. I think just about every other person has a favorite zucchini bread recipe. So today, I’m sharing my version that’s been in my recipe book for as long as I can remember.
This zucchini bread is super moist, lightly sweetened, without any weird ingredients or steps. You can definitely enjoy it as is but a little bit of butter and drizzle of honey won’t hurt either. It’s so good!
One of the star ingredients in this bread is buttermilk. Why use buttermilk? Buttermilk brings a slightly tangy flavor to the recipe and adds softer texture and more body.
The rest of the ingredients are somewhat classic combined with my own creation: zucchini, crushed pineapple, lemon zest, white whole wheat flour, coconut oil, egg, vanilla, brown sugar, baking soda + powder, salt, and cinnamon.
Reasons to Love this Zucchini Bread:
- This zucchini bread with pineapple starts with buttermilk. Buttermilk is an amazing tenderizer and also acts as a binding agent.
- Made with coconut oil and with only 1/3 cup for the whole recipe!
Katya’s TIP: To get coconut oil in liquid form, scoop some out into a glass measuring cup (I kind of eyeballed it) and melt in the microwave for 30-40 seconds.
- Moving on to the pineapple. I so so love it in this recipe! Not only does pineapple help bind the batter but it also sweetens it. So instead of using a cup of white sugar, I’ve broken it down, where I’m only using 1/2 cup of brown sugar and the rest is sweetened with crushed pineapple.
- Made with white-whole wheat flour instead of all-purpose flour. I purchased my flour at Trader Joe’s and I know that majority of mainstream grocery stores carry it as well.
How to Make Buttermilk Zucchini Bread
- Step 1: Whisk the wet ingredients – in a bowl, whisk together the buttermilk, coconut oil, egg, vanilla extract, and pineapple. Stir in the brown sugar.
- Step 2: Whisk the dry ingredients – in a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Step 3: Combine the ingredients – Add wet ingredients to the dry and with a wooden spoon, stir until combined. Some lumps are okay.
- Step 4: Add zucchini – Stir in the zucchini and lemon zest.
- Step 5: Bake – Spoon the batter into a greased 9″ X 5″ loaf pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Storing Zucchini Bread
If you will be consuming the zucchini bread within a couple of days, it is best stored on the counter wrapped in plastic wrap. If you’d like your zucchini bread to last longer, it can be stored in the refrigerator for up to one week.
You can also freeze the zucchini bread as a whole for up to 3 months. Tightly wrap or foil, and slip into a zip-lock bag. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Tips for the Best Zucchini Bread Recipe with Buttermilk
- Do not peel the zucchini before grating, leave the skin on. Do not salt or drain out. Simply very lightly blot the zucchini with few sheets of paper towel.
- Don’t have a grater? No problem. Cut zucchini into small chunks and add into a food-processor. Pulse for 2-3 seconds or until you get the desired result.
- For best results, use real buttermilk and not a milk + vinegar substitute.
- This zucchini bread is lightly sweetened. If you prefer baked goods on a sweeter side, add 2 tablespoons of honey or maple syrup to the batter.
If you try Buttermilk Zucchini Bread, don’t forget to leave feedback and a rating.Print
Super moist zucchini bread made with buttermilk, coconut oil, no white sugar, crushed pineapple, and white-whole wheat flour.
- 1/2 cup buttermilk
- 1/3 cup melted coconut oil
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 3/4 cup crushed pineapple in juice
- 1/2 cup lightly packed brown sugar
- 1 1/2 cups white-whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1 cup grated zucchini, lightly packed, (about 1 (7 oz.) whole zucchini)
- 2 tsp. lemon zest
- Preheat the oven to 325 F degrees. Lightly coat a 9″ X 5″ loaf pan with non-stick cooking spray. Set aside.
- In a medium bowl, whisk together the buttermilk, coconut oil, egg, vanilla extract, and pineapple. Stir in the brown sugar.
- In a separate bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon.
- Add wet ingredients to the flour mixture and with a wooden spoon, stir just until combined. Some lumps are okay. Stir in the zucchini and lemon zest.
- Spoon the batter into a greased pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Run a knife around the edges of the loaf before transferring to a wire rack.
- Zucchini: After you grate the zucchini, lightly blot the zucchini with few sheets of paper towel to remove some of the moisture, especially if zucchini is super wet. Do not squeeze out all of the moisture.
- Sweetness: This zucchini bread is very lightly sweetened and I personally love it. It tastes amazing with a smear of butter and drizzle of honey. But if you prefer baked goods on a sweeter side, add 2 tablespoons of honey or maple syrup to the batter.
- Substitutions: I’ve made this bread variety of ways. I’ve substituted milk for buttermilk and olive oil for the coconut oil. Also, I’ve made the bread with all-purpose flour. It all works.
- Storing Bread: Zucchini bread can be stored on the counter for a couple of days wrapped in plastic wrap or up to 1 week in the refrigerator. It also freezes well as a whole for up to 3 months. Tightly wrap in plastic or foil and store in a zip-loc bag in the freezer. Thaw out overnight in the refrigerator and bring to room temperature before slicing.
Keywords: zucchini, loaf, bread recipe