Zucchini and Parmesan Bread
Servings
Prep Time
Cook Time
Ready In
Recipe: #15130
October 25, 2014
Categories: Breads, Dairy, Cheese, Vegetables, Italian, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Fall/Autumn, Picnic, Winter, Oven Bake, Vegetarian, Make it from scratch, Zucchini, Quick Breads more
"Looking for something different to do with your zucchini, try this its fantastic, and no yeast!! Grated carrot of pumpkin can be substituted with the zucchini, and different herbs could be added. I like it with a savoury butter although a friend used maple syrup to top her bread, something I have not yet tried!!!!"
Ingredients
Nutritional
- Serving Size: 1 (147.2 g)
- Calories 308.8
- Total Fat - 14.8 g
- Saturated Fat - 3.7 g
- Cholesterol - 62.5 mg
- Sodium - 431 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 2.1 g
- Sugars - 4.2 g
- Protein - 11.1 g
- Calcium - 306.7 mg
- Iron - 1.4 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 180c. Grease and line the base of a 19cm x 9cm loaf pan.
Step 2
Place zucchini on kitchen paper and dry well.
Step 3
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 pine nuts.
Step 4
Bake for 50 minutes or until a skewer inserted into the loaf comes out clean. Cool 10 minutes in the pan on a wire rack before turning the loaf out.
Tips & Variations
No special items needed.
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