Parmesan Zucchini Bread

(originally made 7/2010)

Another winner here.   Since I've got one confirmed veggiephobe and one recently reformed veggiephobe, I decided to go with summer squash instead of zucchini on this one, going with the "camo" factor.    I used granulated onion instead of grated.  I also added a sprinkle of the shredded parm to the top, and after it came out of the oven I brushed it with a little melted butter.   We had it as a side to ravioli and it was excellent dipped in the tomato sauce.    Next time I think I'd go one more tablespoon or so of cheese, maybe add a little Italian Herb Seasoning (Penzey's).

Wishing I'd doubled up and made 2 loaves, one to freeze!

 Parmesan Zucchini Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  all-purpose flour
  3        tablespoons  grated Parmesan cheese -- used 3 cheese blend
  1           teaspoon  salt
     1/2      teaspoon  baking powder
     1/2      teaspoon  baking soda
  2                     eggs
  1                cup  buttermilk
     1/3           cup  sugar
     1/3           cup  butter or margarine -- melted
  1                cup  shredded peeled zucchini -- used summer squash
  1         tablespoon  grated onion -- used pinch granulated
In a bowl, combine the flour, Parmesan cheese, salt, baking powder and baking soda. In another bowl, beat the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350' for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

  "1 loaf"

NOTES : Parmesan Zucchini Bread published in Taste of Home October/November 2003, p37


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