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Parmesan Zucchini Bread Recipe

Parmesan Zucchini Bread Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling YIELD:16 servings

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

  • 1. In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
  • 2. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts

1 slice: 144 calories, 5g fat (3g saturated fat), 38mg cholesterol, 267mg sodium, 23g carbohydrate (0g sugars, 1g fiber), 4g protein Diabetic Exchanges:1-1/2 starch

Reviews for Parmesan Zucchini Bread

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MY REVIEW
Reviewed Jul. 6, 2012

"Made this last fall for the first time. Really nice and easy to make, tastes great warm with butter and slices of cheddar cheese on it!"

MY REVIEW
Reviewed Jun. 24, 2012

"My picky husband loves this bread."

MY REVIEW
Reviewed Oct. 9, 2011

"I added 2 cloves of garlic"

MY REVIEW
Reviewed Sep. 12, 2011

"Very good with dinner when's it fresh out of the oven (cooled slightly). I've made it many times and my family enjoys left over bread with honey for breakfast."

MY REVIEW
Reviewed Mar. 30, 2011

"The texture of the bread was nice and the bread had a simple flavor which was pleasant. I was looking for a more parmesan taste, though so I think next time I'll increase the cheese to a 1/4 cup. Overall, a good recipe."

MY REVIEW
Reviewed Oct. 3, 2010

"delicious"

MY REVIEW
Reviewed Sep. 7, 2010

"Reminds me of beer bread in texture and taste."

MY REVIEW
Reviewed Jul. 27, 2010

"I used summer squash and also sprinkled extra parm cheese over the top before baking. After it came out of the oven, I brushed the top with some melted butter. Excellent bread!"

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