Parmesan Zucchini Bread
Total TimePrep: 10 min. Bake: 1 hour + cooling
Makes1 loaf (16 slices)
It’s almost as if I’m not using the same recipe as the other reviewers. This is the second ToH zucchini bread recipe I tried today and, like the dark chocolate chip one, this recipe didn’t call for any oil and it was more like a yeast bread consistency than a batter bread. I added 1/3 cup olive oil, which I think helped. Not much flavor on its own, but it made a great grilled cheese sandwich.
I love seeing new recipes but just one complaint. Since I have kidney disease I need to keep track on potassium and would like to have the amount in the nutrition list. Now I realize this particular recipe doesn’t have tomatoes in it but but the count is very important to me. Lots of zucchini recipes have tomatoes in them and I need to keep track. Thanks for understanding.
My family loved this bread! Great way to use the extra Zucchini without all the sugar in other recipes.
The first thing that strikes you is the appearance. It looks crusty and delicious - an impressive addition to a dinner with guests! But it is also moist, has great texture and is easy to make.
Delicious and great texture!
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 picky husband loves this bread.
I added 2 cloves of garlic
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.
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.