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Parmesan Zucchini Bread

Parmesan Zucchini Bread

"This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. -Christine Wilson, Sellersville, Pennsylvania"
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1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

  • Cook

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  1. In a bowl, combine the flour, Parmesan cheese, salt, baking powder and baking soda. In another bowl, beat the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
  2. Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.


  • Nutritional Analysis: One slice equals 144 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 267 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

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Read all reviews 25
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I have no doubt this bread would be delicious prepared exactly as the recipe directs. But with a few (okay a lot of) changes this became extraordinary. My amendments: 2 T. rather than 1/3 c. su...

The recipe could use more flavouring as I found it a bit bland. I liked it better warm with butter spread on it. Thanks for the recipe.

Dee-lish! I added lots more Parmesan cheese than what was called for; it seemed you could barely detect it with just 3T. I also omitted the onion and added some garlic powder instead. This is...

Totally different from your usual sweet zuchinni bread, but quite good, especially warm with butter and garlic salt. My 5 y.o. ate 3 pieces. I used frozen, thawed zucchini, and added the liqui...

This was very nice, but after reading the reviews I did make a few slight changes (thus only 4 stars). I probably doubled the parmesan, decreased the sugar by about half (3 T), and used about 1...

This is a very good bread. It would be great with garlic, and hot out of the oven with real butter was the way it was best.

I wasn't sure about this recipe but I have a lot of zucchini for my father-in-law's garden. I'm so glad I tried it. Of course, my husband was the guinea pig & he really liked it. In fact, he ask...

Nice change from the usual sweet taste of zucchini bread. I took the suggestion of adding more parmesan and it was REALLY good, especially toasted.

Very good bread! A true bread indeed. Not sweet or fruity. Goes wonderful with soup.

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