Parmesan Zucchini Bread

“This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavour nicely complements the zucchini, which adds bits of green colour to every tender slice.” —Christine Wilson, Sellersville, Pennsylvania

Parmesan zucchini bread
Parmesan Zucchini Bread
Parmesan Zucchini Bread
Servings Prep Time Cook Time
16slices 10minutes 1hour + cooling
Servings Prep Time
16slices 10minutes
Cook Time
1hour + cooling
Ingredients
Portions: slices
Units:
Ingredients
Portions: slices
Units:
Instructions
  1. In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
  2. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the centre comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.
Recipe Notes

Nutrition Facts

1 slice: 156 calories, 5g fat (3g saturated fat), 35mg cholesterol, 288mg sodium, 23g carbohydrate (5g sugars, 1g fibre), 4g protein.