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Moist Zucchini Parmesan Bread

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Recipe

Moist Zucchini Parmesan Bread recipe

 

Yield

16 servings

Prep

¼

Cook

1 hrs

Ready

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
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1 cup zucchini
peeled, shredded
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cup sugar
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3 tablespoons Parmesan cheese
grated
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½ teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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cup butter
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1 cup buttermilk
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2 large eggs
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1 tablespoon onions
grated
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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237 ml zucchini
peeled, shredded
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79 ml sugar
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45 ml Parmesan cheese
grated
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2.5 ml baking soda
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5 ml baking powder
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5 ml salt
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79 ml butter
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237 ml buttermilk
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2 large eggs
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15 ml onions
grated
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Directions

Mix flour, zucchini, sugar, cheese, baking soda, powder and salt together. Set aside.

Melt butter; stir into buttermilk.

Beat eggs in medium bowl.

Add butter/buttermilk and onion.

Stir into flour mixture. (Batter will be thick.)

Spread in greased and floured 9x5x3 inch loaf pan.

Bake at 350℉ (180℃) for 1 hour. (Use toothpick inserted at center to test for doneness.

Let cool in pan.

Serve warm or at room temperature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 15530% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 232mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 3%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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