Parmesan Zucchini Bread

This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice.


16 servings


3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/3 cup granulated (white) sugar
1/3 cup butter or stick margarine, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion


Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans.

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. Pour into prepared loaf pan.

Bake for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 1 hour

Nutritional Information

Amount per serving: Calories 144, Fat 5 g (Saturated Fat 3 g), Cholesterol 38 mg, Sodium 267 mg, Carbohydrate 23 g, Fiber 1 g, Protein 4 g. Diabetic Exchanges: 1 1/2 Starch.

Recipe Courtesy Of

Christine Wilson, Sellersville, Pennsylvania

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