Onion Zucchini Bread
Total TimePrep: 15 min. Bake: 40 min.
- 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 large 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 in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
Nutrition Facts1 slice: 281 calories, 9g fat (0 saturated fat), 4mg cholesterol, 448mg sodium, 40g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 vegetable.
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.
Oct 11, 2014
This was different, lighter than a biscuit and interesting flavor.
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.
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.
Aug 31, 2011
This bread was wonderful.. nice flavor and texture. Had it warm from the oven... yummm....Will definitely make again!
Aug 14, 2011
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!
Jan 30, 2011
Used cheddar cheese. Was ok. will try again when I have parmesan.
Nov 18, 2010
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!
Aug 17, 2010
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?
Jul 25, 2010
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.