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Parmesan Zucchini Bread

Name: Parmesan Zucchini Bread
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 1 loaf (16 pieces).
Ingredients: 3 cups all-purpose flour; 3 tablespoons grated Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 large eggs, room temperature; 1 cup buttermilk; 1/3 cup sugar; 1/3 cup butter, melted; 1 cup shredded peeled zucchini; 1 tablespoon grated onion

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Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 1 hour + cooling

Makes

1 loaf (16 pieces)

This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania

Parmesan Zucchini Bread Recipe photo by Taste of Home

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Ingredients

3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion

Directions

In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 piece: 156 calories, 5g fat (3g saturated fat), 35mg cholesterol, 288mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 4g protein.

Parmesan Zucchini Bread

Ingredients

Directions

Nutrition Facts

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