Best Zucchini And Parmesan Bread 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.

Zucchini and Parmesan Bread image

Provided by Tisme

Categories Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups coarsley grated zucchini
2 1/4 cups plain flour
3 teaspoons caster sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of, finely grated
1 cup finely grated parmesan cheese
1/2 teaspoon ground black pepper
3/4 cup milk
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 eggs
1 teaspoon rosemary, extra for topping
1/4 cup pine nuts

Steps:

Preheat oven to 180c. Grease and line the base of a 19cm x 9cm loaf pan.
Place zucchini on kitchen paper and dry well.
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 pinenuts.
Bake for 50 minutes or until a scewer inserted into the loaf comes out clean. Cool 10 minutes in the pan on a wire rack before turning the loaf out.

Nutrition Facts : Calories 313.4, Fat 15.7, SaturatedFat 4.3, Cholesterol 60.7, Sodium 504.2, Carbohydrate 31.8, Fiber 1.4, Sugar 2.5, Protein 11.6

Savory Zucchini Parmesan Bread image

Provided by Julesong

Categories High In...

Time 1h5m

Yield 12 mini loaves, 6 serving(s)

Number Of Ingredients 13

2 cups whole wheat flour
2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/3 cup olive oil
4 eggs, beaten
2 cups buttermilk
1/4 cup honey
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
2 cups grated parmesan cheese, divided
2 cups grated zucchini

Steps:

Pre-heat the oven to 350 degrees F. Pan spray the loaf pans or brush them with olive oil (either 6 3x5 loaves or 12 2x4 loaves).
In a large bowl using a whisk, combine the flours, baking power, baking soda, and salt.
In the center of the mixture, make a well and add the oil, beaten eggs, buttermilk, honey, rosemary, thyme, 1 1/2 cups Parmesan cheese, and the grated zucchini. Stir together in the bowl with a wooden spoon, but do not overmix (you don't want the dough to become tough).
Evenly divide the dough between the prepared pans, then top with the reserved 1/2 cup of grated Parmesan.
Bake in 350 degree oven for about 50 minutes or until a toothpick inserted in the middle comes clean (baking times will vary according to ovens, altitude, and sizes of pans).
Remove from oven and let cool on a wire rack.
Makes approximately 6 3x5 loaves or 12 2x4 loaves.