Zucchini Parmesan Loaf Recipes

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PARMESAN ZUCCHINI BREAD



Parmesan Zucchini Bread image

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. -Christine Wilson, Sellersville, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion

Steps:

  • 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 a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 288mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

ZUCCHINI AND PARMESAN BREAD



Zucchini and Parmesan Bread image

Looking for something different to do with your zucchini, try this its fantastic, and no yeast!! Grated carrot of pumpkin can be substitued with the zucchini, and different herbs could be added. I like it with a savoury butter A friend use maple syrup on top of hers, something I have not yet tried!!!!

Provided by Tisme

Categories     Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups coarsley grated zucchini
2 1/4 cups plain flour
3 teaspoons caster sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of, finely grated
1 cup finely grated parmesan cheese
1/2 teaspoon ground black pepper
3/4 cup milk
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 eggs
1 teaspoon rosemary, extra for topping
1/4 cup pine nuts

Steps:

  • Preheat oven to 180c. Grease and line the base of a 19cm x 9cm loaf pan.
  • Place zucchini on kitchen paper and dry well.
  • Put flour, sugar, baking powder, salt and lemon zest into a bowl and mix well. Add zucchini to dry ingredients with parmesan cheese and pepper and mix lightly with a fork. Make a hollow in the centre. Whisk together milk, oil, rosemary and eggs. Pour mixture into hollow and stir until smooth. Pour batter into the pan and smooth the top of the loaf. Sprinkle with the extra rosemary and pinenuts.
  • Bake for 50 minutes or until a scewer inserted into the loaf comes out clean. Cool 10 minutes in the pan on a wire rack before turning the loaf out.

Nutrition Facts : Calories 313.4, Fat 15.7, SaturatedFat 4.3, Cholesterol 60.7, Sodium 504.2, Carbohydrate 31.8, Fiber 1.4, Sugar 2.5, Protein 11.6

ZUCCHINI-PARMESAN BREAD WITH POPPY SEEDS



Zucchini-Parmesan Bread with Poppy Seeds image

Poppy seeds add a delicate crunch to this savory, cheesy zucchini loaf.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Yield Makes one 9-by-5 inch loaf

Number Of Ingredients 12

1 stick unsalted butter, melted, plus more for pan
2 1/4 cups unbleached all-purpose flour, plus more for pan
3 cups shredded zucchini (from 2 medium)
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon poppy seeds
3 1/2 ounces Parmesan, shredded (1 1/2 cups)
3 large eggs, room temperature
1/3 cup sour cream

Steps:

  • Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
  • Place zucchini in the center of a clean kitchen towel or a few layers of cheesecloth. Gather into a tight bundle and squeeze out as much excess liquid as possible; set aside. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, baking soda, and poppy seeds, 30 seconds. Add 1 cup cheese; toss to evenly coat in flour mixture. In another bowl, whisk together butter, eggs, sour cream, and zucchini until smooth. Make a well in flour mixture and pour zucchini mixture into it. Stir together just until combined and no dryflour remains (do not overmix). Transfer to prepared pan. Top evenly with remaining 1/2 cup cheese.
  • Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

ZUCCHINI-PARMESAN LOAF



Zucchini-Parmesan Loaf image

This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Number Of Ingredients 8

1/3 cup olive oil, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1/3 cup milk
2 large eggs
1 cup grated Parmesan cheese (about 4 ounces)
2 teaspoons baking powder
Coarse salt and ground pepper
1/2 pound (about 1 medium) zucchini, coarsely grated

Steps:

  • Preheat oven to 375 degrees. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
  • In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).
  • Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.

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