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Parmesan Zucchini Bread

 Parmesan Zucchini Bread
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
16 ServingsPrep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 3 cups King Arthur Unbleached 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

  • 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.
  • 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: One slice equals 144 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 267 mg sodium,

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Parmesan Zucchini Bread (continued)

Nutritional Facts: 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.