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Onion Zucchini Bread

Onion Zucchini Bread
Only two steps and this bread is mixed and ready for the oven! We love the flavor of the onion and Parmesan cheese. Baked in a round pan, it looks nice on the table whole or sliced in wedges.
6-8 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup chopped onion
  • 1/2 cup grated Parmesan cheese, divided
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 eggs, lightly beaten
  • 3/4 cup finely shredded zucchini

Directions

  • In a large bowl, combine the flour, onion, 6 tablespoons of Parmesan
  • cheese, baking powder, salt and baking soda. In a small bowl,
  • combine the buttermilk, oil, eggs and zucchini; stir into flour
  • mixture just until blended.
  • Spoon into a greased 9-in. round baking pan. Sprinkle with remaining
  • Parmesan. Bake at 350° for 40- 45 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pan to wire rack to cool completely.
  • Yield: 6-8 servings.
Nutrition Facts: 1/8 recipe (prepared with egg substitute equivalent to 2 eggs) equals 281 calories,
© Taste of Home 2013

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Onion Zucchini Bread (continued)

Nutrition Facts: 9 g fat (0 saturated fat), 4 mg cholesterol, 448 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 vegetable.
© Taste of Home 2013