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!
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!
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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.
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.
Homemade Zucchini Bread Recipe (steps + Video!)
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.
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.Earlier in the week we made Fennel Pepper Slaw with Buttermilk Dressing, which left us with a lot extra buttermilk. Bummer, right? Nope! It was the perfect excuse to make this zucchini bread! You might already have a favorite zucchini bread recipe, but if you have zucchini and buttermilk on hand give this a try. The bread stays moist and dense, and we cut down the sugar quite a bit. My four year old proclaimed “Oh this looks delicious!” and I think you’ll agree.
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The inspiration for this recipe comes from Joy the Baker. If you’re going to bake it’s best to consult an expert! She had a recipe for a buttermilk zucchini bread sans eggs. We started with that, but added some eggs, cut the sugar way down, and also backed off a little on the oil. Hopefully she’ll forgive us, but this bread turned out perfectly. If you’re looking for a vegan version I’ll include her notes for one. If you like your bread extra sweet you can up the sugars to a full cup of granulated and 3/4 cup brown sugar, but if like me you like your baked goods just sweet enough you’ll love this as is.
On the subject of variations, I plan on giving this bread a try with gluten free flour, so I’ll include the notes on that later. Quick breads are pretty easy to work with, so I anticipate good results! We didn’t have a loaf pan hanging around the farm kitchen, so I used a small casserole. This turned out to be a good call, since the loaf rose a lot and had a delicious sweet top that shattered when you sliced it. If you’re using a loaf pan, I’d venture to say you could split it between two pans for 2 petite loafs. Or just use a smallish casserole like we did.
Pour the wet ingredients into the dry ingredients, and stir until “just mixed”. Pour the batter into the prepared pan (s) and bake for 50 – 60 minutes, until a skewer inserted in the middle comes out clean.
The Best Zucchini Bread Recipe
Vegan Variation: Use 3 tablespoons ground flax meal in place of the eggs, Use 1/2 cup non-dairy milk plus 1/8 teaspoon vinegar in place of the buttermilk.
If you’re in the Northeast or Northern Atlantic States in the US, Be sure to check out our amazing, awesome, super unique recipe kit company called Green Fork! It’s like taking a CSA one step further – we use all the local bounty to create amazing ready to make recipes delivered to your doorstep! Click here to hear a customer review!
The inspiration for this recipe comes from Joy the Baker. If you’re going to bake it’s best to consult an expert! She had a recipe for a buttermilk zucchini bread sans eggs. We started with that, but added some eggs, cut the sugar way down, and also backed off a little on the oil. Hopefully she’ll forgive us, but this bread turned out perfectly. If you’re looking for a vegan version I’ll include her notes for one. If you like your bread extra sweet you can up the sugars to a full cup of granulated and 3/4 cup brown sugar, but if like me you like your baked goods just sweet enough you’ll love this as is.
On the subject of variations, I plan on giving this bread a try with gluten free flour, so I’ll include the notes on that later. Quick breads are pretty easy to work with, so I anticipate good results! We didn’t have a loaf pan hanging around the farm kitchen, so I used a small casserole. This turned out to be a good call, since the loaf rose a lot and had a delicious sweet top that shattered when you sliced it. If you’re using a loaf pan, I’d venture to say you could split it between two pans for 2 petite loafs. Or just use a smallish casserole like we did.
Pour the wet ingredients into the dry ingredients, and stir until “just mixed”. Pour the batter into the prepared pan (s) and bake for 50 – 60 minutes, until a skewer inserted in the middle comes out clean.
The Best Zucchini Bread Recipe
Vegan Variation: Use 3 tablespoons ground flax meal in place of the eggs, Use 1/2 cup non-dairy milk plus 1/8 teaspoon vinegar in place of the buttermilk.
If you’re in the Northeast or Northern Atlantic States in the US, Be sure to check out our amazing, awesome, super unique recipe kit company called Green Fork! It’s like taking a CSA one step further – we use all the local bounty to create amazing ready to make recipes delivered to your doorstep! Click here to hear a customer review!
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