Onion Zucchini Bread

"A hearty bread for serving with soup. It is low in added fat; however, the zucchini makes it moist."
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Debbwl photo by Debbwl
photo by Sonya01 photo by Sonya01
Ready In:
55mins
Ingredients:
11
Serves:
8

ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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
     
  4. I carmelized the onion and used garlic infused oil instead of veggie oil. Yummy
     
  5. 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!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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