Zucchini Buttermilk Bread - cooking recipe

Ingredients

1/2 cup butter, softened
1/3 cup oil
1 1/2 cups sugar
1/2 cup brown sugar
1/2 cup buttermilk
3 eggs
1 1/2 cups raw zucchini, shredded
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup walnuts, chopped (optional)

Preparation

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.