Preheat the oven to 350 degrees F. Butter and flour a 9-x-5-inch loaf pan.
In a large bowl, mix together the flours, Parmesan, sugar, baking powder, baking soda, salt and pepper. Mix in the zucchini.
In a small bowl, combine the buttermilk, butter, eggs and onion. Add this liquid mixture to the flour mixture and stir well. Pour the batter into the prepared loaf pan.
Bake the bread for 55 to 60 minutes, or until a tester inserted in the middle of the loaf comes out clean.
Cool the bread for 20 minutes before turning it out onto a rack to finish cooling.
Wine Pairing(s)
Husch 'La Ribera' Sauvignon Blanc
Rutherford Grove 'Pestoni' Sauvignon Blanc
Rotari Arte Italiana
Sterling Reserve Merlot
Bunnell 'Clifton Hill' Syrah
Braida Il Baciale Monferrato Rosso
Ferrari-Carano Fume Blanc
PicniQue Sauvignon Blanc
Tenuta di Ghizzano 'Nambrot'
Healdsburg Shiraz
Calories From Fat 232 Protein 7 Total Fat 25 Carbohydrates 31
Calories 378 Dietary Fiber 2 Calcium 229 Iron 1 Sodium 254 Vitamin A 771 Vitamin C 2 Cholesterol 67
This recipe has been added to the following public cookbooks:
Barb's Tastiest Recipes,
This cookbook includes all of my favorite
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | elletb
09/09/09 08:55 AM | Fabulous Savory Zucchini BreadThis is an excellent recipe which I have been making for many years, after tiring of sweet zucchini bread. It makes a delicious herb bread with the additionn of your favorite herbs, such as dried dill, parsley, thyme, oregano, basil, sage, poultry seasoning, even a dash of pepper. Excellent |
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