Save on Pinterest

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
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    1 loaf (16 slices)

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 large eggs, room temperature
  • 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 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 156 calories, 5g fat (3g saturated fat), 35mg cholesterol, 288mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 4g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Barbara
    Jul 19, 2020

    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.

  • Wanda
    Jul 25, 2019

    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.

  • Kim
    Jul 11, 2019

    My family loved this bread! Great way to use the extra Zucchini without all the sugar in other recipes.

  • gaylene2
    Oct 16, 2018

    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.

  • naydan
    Jun 20, 2018

    Delicious and great texture!

  • germanycook
    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!

  • kshea
    Jun 24, 2012

    My picky husband loves this bread.

  • nene01
    Oct 9, 2011

    I added 2 cloves of garlic

  • Lorinda1
    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.

  • cctp1016
    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.