Sunday, September 26, 2010

Zucchini-Parmesan Bread

This fall we are hosting a lot of visitors from the States and I always like to offer fresh baked goods when there are guests in the house. (It gives the impression that I actually have my act together!) Lately, I've been baking some old favorites like banana bread, cranberry orange bread and last week I tried a new bread, using zucchini and parmesan. The recipe is slightly adapted from one of the oldest cookbooks on my shelves, Jane Brody's Good Food Book. My mother bought this book in the '80's when she was on her serious health kick. Back then, my sister and I thought her recipes were pretty disgusting, but now we both have well-worn copies of her book and I think its fair to say we both use it pretty frequently.

I made this bread twice and the second time I doubled the amount of parmesan for extra flavor. I also experimented with substituting olive-oil for the butter, but I preferred the butter version.

Zucchini-Parmesan Bread
makes 1 loaf
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1/3 cup sugar
6 tablespoons grated parmesan cheese
5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded, unpeeled zucchini squeezed dry (the Roman type of zucchini I used yielded no liquid)
1/3 cup butter, melted and cooled
1 cup buttermilk (or substitute 1 cup milk with 1 tablespoon white vinegar, let sit for 5 minutes)
2 eggs
2 tablespoons grated onion

In a large bowl, mix together the flours, sugar, parmesan, baking powder, baking soda, and salt. Mix in the zucchini.

In a small bowl, combine the butter, buttermilk, eggs, and onion. Add to the flour mixture, stirring the ingredients to combine them well. Pour the batter into a greased loaf pan.

Bake the bread in a preheated 350 degree oven for 55 to 60 minutes or until a pick inserted in the center comes out clean. Cool in the pan for at least 15 minutes before turning out of the loaf pan. Cool completely before slicing.

Zucchini on Foodista

7 comments:

  1. Your bread looks delicious...With a baby around it's not easy to find time to bake.
    Have a good day!

    ReplyDelete
  2. Oh, how I remember when Jane Brody entered our home, probably at your mom's suggestion ...serious ick. Sounds like I should take a second look now that I am a grown-up! Really enjoy your blog, Nicole.

    ReplyDelete
  3. Oh, this looks so good! I just love this blog and can't wait to try some of the recipes. Say 'hello' to P. and Baby Roman. Cousin Maggie

    ReplyDelete
  4. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  5. Your recipes looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the zucchini widget at the end of this post and it's all set, Thanks!

    ReplyDelete
  6. I love these types of bread. They're so healthy and their texture is amazing. It looks great Nicole!
    Happy (belated) birthday to your baby!

    ReplyDelete
  7. Nicole, sorry to hear your baby is not well from the vaccines. Hope he gets better very very soon!!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...