This is one of my mom's old recipes. I like that this is a savory take on Zucchini Bread. I have actually used this recipe as a base for making other types of savory cheese breads. Thanks to my friend Katherine for sharing her giant zucchini! 3 cups all-purpose flour
3 3/4 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
3 tablespoons grated Parmesan cheese
2 teaspoons onion powder
1 cup shredded, unpeeled zucchini (squeezed dry)
1/3 cup unsalted butter, melted
1 cup buttermilk
2 eggs
- Move your oven rack to the lower middle position, preheat the oven to 350° and grease a loaf pan
- Whisk the flour, baking powder, salt, sugar, cheese and onion powder together in a large bowl. Add the squeezed dry zucchini to the flour
- Pour the batter into a prepared pan and bake for 55min to 1 hour. Cook pan on a wire rack for 10 minutes. Remove from pan and allow to cool completely.
- In a medium sized bowl, combine the melted butter, buttermilk and eggs. Slowly add the butter mixture to the flour and stir until well combined
MMMMMMmmmmmmmmmm. This sounds so good. Usually I have a lot of zucchini given to me from the abundance in friends' gardens, but not this year. Looks like I'll have to go out and buy some just for this.
ReplyDeleteAmy...this zucchini bread sounds just about what I'm in the mood for to use up some summer squash. I may just change the flour type and add more cheese ;o))
ReplyDeleteThanks for sharing this very appetizing bread.
Flavourful wishes,
Claudia
Amy...this zucchini bread sounds just about what I'm in the mood for to use up some summer squash. I may just change the flour type and add more cheese ;o))
ReplyDeleteThanks for sharing this very appetizing bread.
Flavourful wishes,
Claudia