Parmesan Zucchini Bread Recipe

Nutrition Facts

  • One serving:
  • One slice
  • Calories:
  • 144
  • Fat:
  • 5 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 38 mg
  • Sodium:
  • 267 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g
  • Diabetic Exchange:
  • 1-1/2 starch.


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Parmesan Zucchini Bread

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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

SERVINGS: 16

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 10 min. Bake: 1 hour + cooling

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, Parmesan cheese, salt, baking powder and baking soda. In another bowl, beat 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 comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).


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