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Moist Zucchini Parmesan Bread

 

Moist Zucchini Parmesan Bread recipe
31

Yield

16

servings

Prep

¼

Cook

1

hrs

Ready

 

Ingredients

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

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Comments

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 15530% of calories 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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