Best Parmesan Zucchini Loaf Recipes

Zucchini-Parmesan Loaf image

Provided by Martha Stewart

Time 2h

Number Of Ingredients 8

1/3 cup olive oil, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1/3 cup milk
2 large eggs
1 cup grated Parmesan cheese (about 4 ounces)
2 teaspoons baking powder
Coarse salt and ground pepper
1/2 pound (about 1 medium) zucchini, coarsely grated

Steps:

Preheat oven to 375 degrees. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).
Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.

Parmesan Zucchini Loaf image

Provided by judy williams

Time 1h20m

Number Of Ingredients 11

3 c all purpose flour
3 Tbsp parmesan cheese,grated or shredded
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1 c buttermilk
1/3 c sugar
1/3 c melted margerine
1 c shredded zucchini
1 Tbsp finely chopped onion (i like to add a bit more, up to 3 tbsp.

Steps:

1. Combine first 5 ingredients.
2. Beat eggs,buttermilk,sugar and melted margerine. Stir into dry ingredients just until mixed.
3. Fold in zucchini and onion.
4. Pour into sprayed and floured loaf pan and bake at 350 degrees for 1 hour. Cool 10 minutes and remove from pan to rack to cool.