Onion Zucchini Bread

Only two steps and this bread is mixed and ready for the oven! You will love the flavor of the onion and Parmesan cheese. Baked in a round pan, it looks nice on the table whole or sliced in wedges.


6 to 8 servings


3 cups all-purpose flour
3/4 cup chopped onion
1/2 cup grated Parmesan cheese, divided
5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs, lightly beaten
3/4 cup finely shredded zucchini


Preheat oven to 350°F (177°C). Grease a 9-inch round pan with cooking spray.

In a large bowl, combine the flour, onion, 6 tablespoons of Parmesan cheese, baking powder, salt and baking soda. In a small bowl, combine the buttermilk, oil, eggs and zucchini; stir into flour mixture just until blended. Spoon into prepared baking pan. Sprinkle with remaining Parmesan.

Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire cooling rack to cool completely.

Nutritional Information

1/8 recipe (prepared with egg substitute equivalent to 2 eggs) equals 281 calories, 9 g fat (0 saturated fat), 4 mg cholesterol, 448 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 1/2 fat, 1/2 vegetable.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map