Show Subscription Form




Onion Zucchini Bread Recipe
Onion Zucchini Bread Recipe photo by Taste of Home

Onion Zucchini Bread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6-8 servings

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

Nutritional Facts

1/8 recipe (prepared with egg substitute equivalent to 2 eggs) equals 281 calories, 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.

Directions

  1. 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.
  2. 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.
Originally published as Onion Zucchini Bread in Bountiful Harvest Cookbook 1994, p17

Nutritional Facts

1/8 recipe (prepared with egg substitute equivalent to 2 eggs) equals 281 calories, 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.

Reviews for Onion Zucchini Bread

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 26, 2013

Delicious fresh and as left overs. My husband who as a rule, dislikes all squashes actually told me that this was good. Later I overheard him trying to convince his father (another squash hater) that it was worth trying. LOL! I made the bread by the recipe and it was fabulous. I think I'll add some crushed rosemary next time I make this.

MY REVIEW
Reviewed Sep. 10, 2012

This is closer to a biscuit than bread. We all loved it. I added 3/4 tsp of Italian seasoning. My son suggested that the leftovers would be delicious with sausage gravy for breakfast.

MY REVIEW
Reviewed Aug. 31, 2011

This bread was wonderful.. nice flavor and texture. Had it warm from the oven... yummm....Will definitely make again!

MY REVIEW
Reviewed Aug. 14, 2011

This was a huge hit tonight! I made it to go with Spinach Soup and it was enjoyed by all! Made it per recipe with a tad extra Cheese just because I only had a small amount left! Will be making it again!

MY REVIEW
Reviewed Jan. 30, 2011

Used cheddar cheese. Was ok. will try again when I have parmesan.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT