2cupsgrated zucchiniloosely packed (about 2 medium or 1 large zucchini)
Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper and spray with non-stick cooking spray.
Sift together the flour, salt, baking powder, baking soda, and cinnamon in a small bowl and set aside.
In a large mixing bowl, beat or whisk together the softened butter, sugar, and brown sugar.
Add in the eggs and vanilla extract, then mix in the buttermilk and grated zucchini.
Dump the dry ingredients into the wet ingredients and stir gently until combined. Do not overmix.
Spread batter into prepared loaf pan.
Bake for 55-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
Cool loaf for about 10 minutes before removing it from the pan and cooling the rest of the way on a cooling rack.
Return zucchini bread to a loaf pan, wrapped in plastic wrap to store.
To Store: Store wrapped in plastic wrap or an airtight container, refrigerated or on the counter, for 1 week.
To Freeze: Freeze up to 3 months, wrapped in plastic wrap and inside a freezer Ziploc bag. For thawing, place on the countertop.
Tips:If you have an abundance of zucchini, you can use the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2 cup portions and use it for more zucchini bread in the future.