Parmesan Zucchini Bread
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
16 ServingsPrep: 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).
Nutrition Facts: One slice equals 144 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 267 mg sodium,