Buttermilk Zucchini Pie Recipes

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

Steps:

• 1. Preheat oven to 350F degrees. Shred apples and zucchini leaving the skins on. Set aside.
• 2. Using 2 8" bread loaf pans, place foil in center overlapping the sides for more ease to lift out the bread. Grease with non-stick spray.
• 3. Mix wet ingredients and spices together using an electric mixer on low-med speed.
• 4. On low speed, slowly add dry ingredients.
• 5. Then add apples and zucchini and mix until combined.
• 6. Optional: Add 1/2 cup of your favorite nuts to the batter for a yummy crunch! My favorites are pistachios :)
• 7. Split the batter between the two loaf pans.
• 8. Add crumble ingredients to a bowl.
• 9. Cut cold butter into the ingredients until crumbles form.
• 10. Split crumble mixture between the two loaf pans pressing the crumbles slightly into the batter.
• 11. Bake for 60 minutes. Cool 20 minutes before removing from loaf pan.
• 12. Cool completely before cutting into and serving. Enjoy!

Steps:

• 1. Whisk eggs, egg yolk and both sugars in large bowl until blended.
• 2. Stir in flour, then pumpkin pie spice and then vanilla blending fully before next addition.
• 3. Stir in zucchini, butter and buttermilk. (for the zucchini: I peel, wash, slice and boil until soft. Then I remove and drain fully and put it in a blender until super smooth.)
• 4. Pour mixture into crust and bake at 350 for 15 minutes. Cover edges with foil or shield and continue baking for 30 minutes. Remove shield or foil, bake for 15 minutes.
• 5. Remove from oven and allow to rest/set on wire rack until completely cool.

Steps:

• In a large bowl, combine butter, oil and sugars; blend together until fluffy.
• In a small bowl, combine flour, salt, baking powder, cinnamon, nutmeg & walnuts (optional).
• To the butter/sugar mixture, add one egg at a time and mix gently after each addition; mix in vanilla.
• To the buttermilk, add baking soda (this activates the flavors in the buttermilk).
• Alternating with buttermilk and flour mixture, add a little at a time to the large bowl containing the wet ingredients. When adding last bit of flour mixture, stir, DO NOT beat or over mix.
• Pour into a loaf pan and bake at 300 degrees for 1 hour 15 minute to 1 hour 25 minutes or until done in center.

Steps:

• In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done.