Search
by Ingredient

Moist Zucchini Parmesan Bread

StarStarStarStarStar

Submitted by joannas

Moist Zucchini Parmesan Bread recipe

YIELD

16 servings

PREP

¼

COOK

1 hrs

READY

Ingredients

3 7.1E+2
1 237
CUP ML ZUCCHINI
peeled, shredded
79
CUP ML SUGAR
3 45
TABLESPOONS ML PARMESAN CHEESE
grated
½ 2.5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
79
CUP ML BUTTER
1 237
CUP ML BUTTERMILK
2 2
LARGE LARGE EGGS
1 15
TABLESPOON ML ONIONS
grated

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 9×5×3 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

Comments


 

 

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 155 30% 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?
 

Email this recipe