A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Zucchini Parmesan Bread
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- #72462
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 cups all-purpose flour
1 cup shredded zucchini, drain on a paper towel, you can peel it if you want to
1/3 cup sugar
4 tablespoons Parmesan cheese
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/3 cup melted butter
1 cup buttermilk
2 eggs
1 tablespoon grated onion
directions
Mix flour, zucchini, sugar, cheese, baking soda, powder and salt together; set aside.
Stir melted butter into buttermilk. Beat eggs in a medium bowl; add butter and buttermilk and onion; stir into flour mixture. (Batter will be thick.) Pour in a greased bread (loaf) pan.
Bake at 350 degrees F for 1 hour (use toothpick in center to test for doneness). You can freeze this bread.
added by
salty8
nutrition data
212 calories, 7 grams fat, 31 grams carbohydrates, 6 grams protein per slice.
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reviews & comments
September 21, 2010
I was glad to find a recipe for zucchini bread that was not sweet, but wanted an herb bread so I added oregano and basil. Yum