Onion Zucchini Bread

Submitted by PaulaG

"A hearty bread for serving with soup. It is low in added fat; however, the zucchini makes it moist."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 8

ingredients

• 354.88 ml all-purpose flour
• 354.88 ml whole wheat flour
• 177.44 ml chopped onion
• 59.14 ml grated parmesan cheese, divided
• 19.71 ml baking powder
• 2.46 ml salt
• 2.46 ml baking soda
• 236.59 ml low-fat buttermilk
• 59.14 ml vegetable oil
• 118.29 ml egg substitute or 2 eggs
• 177.44 ml finely shredded zucchini

directions

1. Preheat oven to 350 degrees.
2. Prepare a 9 inch round baking pan by spraying with non-stick cooking spray.
3. In a bowl, combine the flour, onion 2 tablespoons of the grated Parmesan cheese, baking powder, salt and baking soda.
4. In a small bowl, mix the buttermilk, oil, egg substitute or eggs.
5. Add the shredded zucchini to the milk mixture, stir to blend.
6. Add milk mixture to the flour mixture and stir just until blended.
7. Pour into prepared pan, sprinkle with remaining cheese and bake for 40 minutes.

Reviews

[John C W.]

I tried this recipe. After reading some of the other comments, I tripled the amount of salt and put Yeast in the mix. The bread rose nicely and was well-knit, but it still had a lower than expected flavor. Perhaps the original recipe needs to be updated with either some Italian seasoning or additional salt.

 

[Debbwl]

Ideal bread for soup! We really enjoyed the savory flavors in this tasty bread as well as how healthy it is. Broke one of my own rules and read the reviews before making and fallowed another reviewer's suggestion of caramelizing the onions and adding a half teaspoon of dried herbs provence. Thanks for the tasty post.

 

[Sonya01]

this was very yummy. Mine did not rise not sure if it was supose to or not. But it tasted fantastic anyway. Made for RECIPE SWAP #14 - March 2008

 

[Chef Carol Kay]

I carmelized the onion and used garlic infused oil instead of veggie oil. Yummy

 

[Chef MB]

Definitely delicious! I can't wait to try toasting the leftovers tomorrow morning. Quick to put together and delicious. I upped the parmesan a little bit, as others did, in the bread itself. I think using different cheeses or adding different herbs will make a nice change for future loaves, although I just can't imagine getting tired of it just the way it is!