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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 to 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.