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Parmesan Zucchini Bread Recipe

Parmesan Zucchini Bread Recipe photo by Taste of Home

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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

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Parmesan Zucchini Bread Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 16 Servings

10 60 70

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 eggs
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 9-in. x 5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

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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Reviews for Parmesan Zucchini Bread

Parmesan Zucchini Bread

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Reviewed on Jul. 06, 2012 by germanycook

Made this last fall for the first time. Really nice and easy to make, tastes great warm with butter and slices of cheddar cheese on it!

Reviewed on Jun. 24, 2012 by kshea

My picky husband loves this bread.

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!