Zucchini Parmesan Bread Recipe

Name: Zucchini Parmesan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 c. flour; 1 c. shredded zucchini; 1/3 c. sugar; 3 Tbsp. grated Parmesan cheese; 5 tsp. baking powder; 1/2 tsp. baking soda; 1 1/2 tsp. salt; 1/3 c. butter or margarine; 1 c. buttermilk; 2 eggs or egg whites; 2 Tbsp. grated onion

Servings: persons

3 c. flour
1 c. shredded zucchini
1/3 c. sugar
3 Tbsp. grated Parmesan cheese
5 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1/3 c. butter or margarine
1 c. buttermilk
2 eggs or egg whites
2 Tbsp. grated onion

1
Mix flour, zucchini, sugar, cheese, baking powder, salt and baking soda. Melt butter.
2
Stir in buttermilk.
3
(If you don't have buttermilk, measure 2 tablespoons vinegar into a cup and add milk to make 1 cup.)
4
Add eggs and onion.
5
Mix until smooth, then stir into flour mixture just until mixed (mixture may seem dry). Spread in a greased 9 x 5 x 3-inch pan. Bake at 350u00b0 for 55 to 60 minutes or until toothpick inserted in center comes out clean and loaf pulls away from sides of pan. Cool on rack.
6
Makes 8 to 10 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. flour, 1 c. shredded zucchini, 1/3 c. sugar, 3 Tbsp. grated Parmesan cheese, and more.

Yes, Zucchini Parmesan Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Parmesan Bread

How did you like this recipe?

Frequently Asked Questions