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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
This recipe is:
Diabetic Friendly
Nutritional Analysis: One slice equals 144 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 267 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Parmesan Zucchini Bread in Taste of Home October/November 2003, p37
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Reviewed on Oct. 09, 2011 by nene01
I added 2 cloves of garlic
Reviewed on Sep. 12, 2011 by Lorinda1
Very good with dinner when's it fresh out of the oven (cooled slightly). I've made it many times and my family enjoys left over bread with honey for breakfast.
Reviewed on Mar. 30, 2011 by cctp1016
The texture of the bread was nice and the bread had a simple flavor which was pleasant. I was looking for a more parmesan taste, though so I think next time I'll increase the cheese to a 1/4 cup. Overall, a good recipe.
Reviewed on Oct. 03, 2010 by sav0808
delicious
Reviewed on Sep. 07, 2010 by skock57110
Reminds me of beer bread in texture and taste.
Reviewed on Jul. 27, 2010 by JMartinelli13
I used summer squash and also sprinkled extra parm cheese over the top before baking. After it came out of the oven, I brushed the top with some melted butter. Excellent bread!
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