Gather the ingredients.
Preheat oven to 350 F. Grease a 9x5-inch loaf pan with unsalted butter or solid shortening, or spray with a nonstick baking spray containing flour, and set aside.
In a large bowl, combine the butter and sugars and mix well until combined.
Add the eggs one at a time, beating well after each addition. Add zucchini, buttermilk and vanilla and mix well.
Add the flour, baking soda, salt, baking powder, and pumpkin pie spice to the batter just until combined; stir in nuts and raisins or currants.
Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
Cool the bread in the pan for 5 minutes, then remove from the pan and cool on a wire rack.
You can glaze this bread if you'd like; combine the powdered sugar and milk and drizzle over the cooled bread.