Saturday, June 2, 2012

Zucchini Parmesan Bread

Squash from the Farm
From a little cookbook, I found a "prize winning" recipe for Zucchini Squash:

It is late spring, and the "first harvest" of vegetables are coming in. With several varieties of squashes such as yellow and Zucchini, there are many dishes to cook such as a casserole or soup. Zucchini, that green skinned squash is found in my Italian recipes such as Lasagna or pizza. It can be baked, fried, mashed and boiled into a chutney or Quiche.  To add a delightful aroma to your home, try baking this "Zucchini Parmesan Bread" recipe. It will taste better than it smells!!

  • 3 cups all-purpose flour
  • 1 cup shredded peeled zucchini, well drained
  • 1/3 cup sugar, substitute Splenda if needed
  • 3 tablespoons grated Parmesan Cheese
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 to 1 1/2 teaspoons salt
  • 2 eggs, beaten
  • 1/3 cup butter or margarine, melted
  • 1 cup buttermilk
  • 1 tablespoon grated onion
In a bowl, combine flour, sugar, cheese, baking soda, baking powder and salt. In a separate bowl, combine eggs, melted butter, buttermilk and onion; stir into flour mixture, continue until well blended. The batter will be thick. Spread batter into a greased and floured 9 inch x 5 inch x 3 inch loaf pan. Bake at 350f degrees for 1 hour. Using a toothpick, test for doneness by inserting the toothpick at the center of the loaf. The toothpick such remove "clean" when done. Yield: 1 loaf



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