Best 3 Parmesan Zucchini Bread Recipes

Indulge in a culinary delight that harmoniously combines the savory and the sweet – Parmesan Zucchini Bread. This extraordinary bread transcends the boundaries of ordinary zucchini bread, introducing a symphony of flavors that will tantalize your taste buds. Parmesan cheese, the star of this recipe, adds a nutty, salty dimension that elevates the moist, tender crumb of the bread. Zucchini, a versatile vegetable, lends its natural sweetness and subtle earthiness, perfectly complementing the richness of the cheese. Whether you prefer a classic version or crave a touch of indulgence, this article offers a selection of Parmesan Zucchini Bread recipes that cater to every palate. From the simplicity of a basic recipe to the decadence of a cream cheese-swirled variation, each recipe promises a unique taste experience. Prepare to embark on a culinary adventure where savory and sweet harmoniously intertwine, creating a bread that is both comforting and unforgettable.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN ZUCCHINI BREAD

Parmesan Zucchini Bread image

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

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion

Steps:

In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 288mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

ZUCCHINI AND PARMESAN BREAD

Zucchini and Parmesan Bread image

Looking for something different to do with your zucchini, try this its fantastic, and no yeast!! Grated carrot of pumpkin can be substitued with the zucchini, and different herbs could be added. I like it with a savoury butter A friend use maple syrup on top of hers, something I have not yet tried!!!!

Provided by Tisme

Categories Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

Ingredients

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

Savory Zucchini Parmesan Bread image

From Clabbergirl.com comes this wonderful way to make your zucchini bread! These loaves are great to give away in their mini form, or keep some in the freezer to keep as quick hors d'oeuvres along with some nice cheeses. In larger form, they're great for gatherings and potlucks. Enjoy! :)

Provided by Julesong

Categories High In...

Time 1h5m

Yield 12 mini loaves, 6 serving(s)

Number Of Ingredients 13

Ingredients

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.

Tips:

Use fresh zucchini: Fresh zucchini has the best flavor and texture for zucchini bread. If you can't find fresh zucchini, you can use frozen zucchini, but be sure to thaw it completely and squeeze out any excess moisture before using.
Grate the zucchini finely: Grating the zucchini finely will help it distribute evenly throughout the bread and prevent it from clumping together.
Use a good quality Parmesan cheese: The Parmesan cheese adds a lot of flavor to the bread, so be sure to use a good quality cheese. Grated Parmesan cheese is best, but you can also use shredded Parmesan cheese if that's all you have.
Don't overmix the batter: Overmixing the batter will make the bread tough. Mix the batter just until the ingredients are combined.
Bake the bread at a moderate temperature: Baking the bread at a moderate temperature will help it rise evenly and prevent it from becoming too brown.
Let the bread cool completely before slicing: Letting the bread cool completely before slicing will help it hold its shape. If you slice the bread while it's still warm, it will be more likely to crumble.

Conclusion:

Parmesan zucchini bread is a delicious and easy-to-make bread that's perfect for breakfast, lunch, or a snack. It's also a great way to use up extra zucchini from your garden. With its moist texture, sweet flavor, and nutty Parmesan flavor, this bread is sure to be a hit with everyone who tries it.

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