- 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
- 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.
- 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.
Reviews for Onion Zucchini Bread
"I'm always looking for new ways to use up the zucchini from our garden. It was fun to find a "non-sweet" variety. The pie shape bothered my husband. He would have preferred muffins or a square pan."
"This was different, lighter than a biscuit and interesting flavor."
"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."
"This bread was wonderful.. nice flavor and texture. Had it warm from the oven... yummm....Will definitely make again!"
"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!"
"Used cheddar cheese. Was ok. will try again when I have parmesan."
"This is a good recipe-but it took me twice to make it so. Don't substitute wheat flour for ANY part of the 3 C. all-purpose flour. the results aren't very good. But made the way it's written, it's great!"
"I love this so much. I've been making it since I got my "Bountiful Harvest" cook book, way back when it first came out. I like to use fresh, finely shredded Parmesan cheese, rather than the powdered form and I put the whole 1/2 cup in the batter and use an additional 2 Tbsp. for the top garnish. This is excellent with salad, stews and chilis. It's very filling, so a little goes a long way. Easy to make, can be made ahead, lovely to look at and wonderful flavour, too; what more could one ask for?"
"This is delicious and will be great with soups this winter! I will make some now with my extra zucchini and freeze it and will have shredded zucchini in the freezer to make more this winter."