Zucchini bread can be so much more than just a sweet treat! This delicious savory Parmesan version is fantastic whether you enjoy it toasted or just as it is. It makes for a perfect snack or a tasty side dish that everyone will love!
Another winner here. Since I've got one confirmed veggiephobe and one recently reformed veggiephobe, I decided to go with summer squash instead of zucchini on this one, going with the "camo" factor. I used granulated onion instead of grated.
I also added a sprinkle of the
shredded parm to the top, and after it came out of the oven I brushed it
with a little melted butter. We had it as a side to ravioli and it
was excellent dipped in the tomato sauce. Next time I think I'd go
one more tablespoon or so of cheese, maybe add a little Italian Herb
Seasoning.
Wishing I'd doubled up and made 2 loaves, one to freeze!
Parmesan Zucchini Bread
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 eggs
- 1 cup buttermilk
- 1/3 cup sugar
- 1/3 cup butter, melted
- 1 cup shredded peeled zucchini or yellow summer squash
- 1 tablespoon grated onion or 1 teaspoon granulated
Instructions
- In a bowl, combine the flour, Parmesan cheese, salt, baking powder and baking soda.
- In another bowl, beat the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
- Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350' for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
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