Moist Zucchini Parmesan Bread
Moist Zucchini Parmesan Bread recipe
Yield
16 servingsPrep
¼Cook
1 hrsReady
1½Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
zucchini
peeled, shredded |
|
| ⅓ | cup |
sugar
|
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
butter
|
|
| 1 | cup |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
onions
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
zucchini
peeled, shredded |
|
| 79 | ml |
sugar
|
|
| 45 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
butter
|
|
| 237 | ml |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 15 | 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 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.
