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Onion Zucchini Bread Recipe

Onion Zucchini Bread Recipe

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. YIELD: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 large 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.

Nutritional Facts

1 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.

Reviews for Onion Zucchini Bread

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gaylene2 User ID: 3368539 16676
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."

jmkasprak User ID: 2880256 45804
Reviewed Oct. 11, 2014

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

mmounteer User ID: 4128570 16666
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."

stansclan User ID: 1688898 45793
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."

[email protected] User ID: 1263038 44551
Reviewed Aug. 31, 2011

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

Ballinrobe User ID: 650252 20211
Reviewed 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!"

teri396 User ID: 3790128 16664
Reviewed Jan. 30, 2011

"Used cheddar cheese. Was ok. will try again when I have parmesan."

OneNonBlonde User ID: 6418661 44322
Reviewed 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!"

Marian C Brown User ID: 4959667 18620
Reviewed 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?"

rindamaddox User ID: 1734676 46972
Reviewed 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."

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