Onion Zucchini Bread Recipe
- 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
- 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.
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
"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 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."
"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."