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Parmesan Zucchini Bread


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

Parmesan Zucchini Bread
Author: Jolene's Recipe Journal

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

  1. In a bowl, combine the flour, Parmesan cheese, salt, baking powder and baking soda.
  2. In another bowl, beat the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
  3. 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.

Recommended Products:

Parmesdan, zucchini
Bread, Vegetables
American

 

 

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