Zucchini Parmesan Bread Recipe

Name: Zucchini Parmesan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour, all-purpose; 1 cup zucchini shredded; 1/4 cup sugar; 1/4 cup parmesan, parmigiano-reggiano cheese, grated; 5 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons salt; ⅓ cup margarine; 1 cup milk; 2 tablespoons lemon juice; 2 large eggs; 2 tablespoons onions minced

Servings: persons

3 cups flour, all-purpose
1 cup zucchini shredded
1/4 cup sugar
1/4 cup parmesan, parmigiano-reggiano cheese, grated
5 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
⅓ cup margarine
1 cup milk
2 tablespoons lemon juice
2 large eggs
2 tablespoons onions minced

1
Mix lemon juice and milk; set aside.
2
Preheat oven to 350?.
3
Grease 9x5 loaf pan.
4
Combine flour, zucchini, sugar, cheese, baking powder, soda, and salt.
5
In saucepan, melt butter; stir in milk and lemon juice, eggs, and onion until smooth.
6
Add liquid mixture to dry mixture just until mixed.
7
Spread in prepared pan.
8
Bake 55 to 60 min.
9
until toothpick comes out clean and loaf pulls away from sides of pan.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 cups flour, all-purpose, 1 cup zucchini shredded, 1/4 cup sugar, 1/4 cup parmesan, parmigiano-reggiano cheese, grated, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Parmesan Bread

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