Zucchini and Parmesan Bread

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #15130

October 25, 2014

"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!!!!"

Original is 8 servings


  • 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 by Step Method

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.


No special items needed.

2 Reviews


Lovely bread all around, where the crumb, texture, and flavor are really delicious. Perfect bread to serve with soup and I bet it would especially be a great addition to a bread basket arranged with different bread options for guests. By golly, I think I'll do that when I entertain. We shmeared butter while it was hot and, boy, was it good! I used walnuts in place of pine nuts because that's what I had on hand. Thank you, Tis, for sharing. Made it for Billboard tag.


review by:
(25 Sep 2020)


Very good bread and quite different from our usual zucchini bread! Instead of the pine nuts I used walnuts but otherwise made as directed. Made one large loaf. Thanks for sharing!


review by:
(29 Apr 2018)

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