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

Onion Zucchini Bread Recipe

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4.5 10 14
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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


  • 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 slice: 281 calories, 9g fat (0g saturated fat), 4mg cholesterol, 448mg sodium, 40g carbohydrate (0g sugars, 2g fiber), 8g protein Diabetic Exchanges:2 starch, 1/2 vegetable 1-1/2 fat


  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

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Reviewed Nov. 13, 2014

"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."

Reviewed Oct. 11, 2014

"This was different, lighter than a biscuit and interesting flavor."

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."

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."

Reviewed Aug. 31, 2011

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

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