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.
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 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.