If you have plenty of zucchini, you will enjoy making this easy Parmesan zucchini bread. Zucchini is an abundant vegetable for the farmers who decide to put this into their garden. If you are not a gardener and you have a craving for a hearty loaf of zucchini bread, you will also enjoy making this zucchini bread recipe.

Unlike many other zucchini breads, this zucchini bread is not sweet or spicy bread. This zucchini bread recipe gets its flavor from the zucchini, onions and Parmesan cheese. You will find this bread is suitable for all meals and you will even be able to make hearty sandwiches with it or toast it for your breakfast.

This zucchini bread recipe is also a quick bread that uses baking powder and baking soda to allow the bread to rise. The zucchini bread recipe is also enriched with the addition of buttermilk although you can substitute cream, milk or water for this addition.

3 cups all purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 tablespoons Parmesan cheese

2 eggs

1 cup buttermilk

1/3 cup sugar

1/3 cup butter, melted

1 cup shredded zucchini

1 tablespoon grated onion

1. Preheat oven to 350 degrees Fahrenheit. Oil and flour a baking pan that is sized 9" x 5".

2. In a large bowl, add and mix the flour, Parmesan cheese, salt, baking powder and baking soda. Blend well and set aside.

3. In a medium bowl, beat the eggs. Add the buttermilk, sugar and butter and beat the mixture with a fork until it is well blended.

4. Add the egg mixture to the dry ingredients and only blend until the flour is moistened and the batter is still lumpy.

5. Add the zucchini and onion to your zucchini bread batter.

6. Pour your batter into the greased and floured baking pan. Put it into the oven and bake for one hour or more. Check for doneness by putting a toothpick into the middle of the loaf. If the toothpick comes out clean, your zucchini bread is done.

7. Place your bread in the pan on a rack to cool for ten minutes. Remove from the pan.

This zucchini bread recipe is suitable for all cooks, including novices. You can serve this bread as nutritious bread for your soup or it also is suitable for the dinner table.

4 medium zucchini

1 small onion, chopped

1 garlic clove, minced

1/4 c. parsley, chopped

4 stalks celery, chopped

2 tbsp. butter

1 c. cottage cheese

1/4 c. buttermilk

1 egg, beaten

3/4 teaspoon oregano

Salt and pepper

1/2 c. cheddar cheese, grated

Preheat oven to 350 degrees. In a large skillet, melt butter. Saute onions, garlic, and celery until tender.

Stir in cottage cheese, buttermilk, egg, salt, pepper, oregano, and parsley. Cut zucchini in half lengthwise.

Place zucchini, cut side up, in a greased baking dish. Cover with foil and bake for about 15 minutes.

Remove from oven and spread cottage cheese mixture over zucchini. Bake for about 15 more minutes.

Sprinkle with cheddar cheese.

4-5 medium zucchini, grated1 c. Bisquick

1 c. cheddar cheese, grated

2 eggs, beaten

Salt and pepper

Oregano

Preheat oven to 375 degrees. Combine all ingredients in a medium-sized bowl, stirring well. Pour mixture into a greased casserole dish and bake to about 45 minutes.