Parme­san Zuc­chini Bread

PREP: 10 min. BAKE: 1 hour + cool­ing MAKES: 1 loaf (16 slices)

Simple & Delicious - - ON THE MENU -

This loaf has a rugged old-fash­ioned appeal. The sharp Parme­san pairs nicely with the zuc­chini for moist fla­vor in ev­ery ten­der slice. —Chris Wil­son, Sellersville, PA 3 cups all-pur­pose flour

3 Tbsp. grated Parme­san cheese 1 tsp. salt

1/2 tsp. bak­ing pow­der

1/2 tsp. bak­ing soda

2 large eggs

1 cup but­ter­milk

1/3 cup sugar

1/3 cup but­ter, melted 1 cup shred­ded peeled zuc­chini 1 Tbsp. grated onion

1. In a bowl, com­bine flour, cheese, salt, bak­ing pow­der and bak­ing soda. In an­other bowl, whisk the eggs with but­ter­milk, sugar and but­ter. Stir into dry in­gre­di­ents just un­til moist­ened. Fold in zuc­chini and onion.

2. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 1 hour or un­til a tooth­pick in­serted in the cen­ter comes out clean. Cool for 10 min­utes be­fore re­mov­ing from pan to a wire rack.

PER SLICE 156 cal., 5g fat (3g sat. fat), 35mg chol., 288mg sod., 23g carb. (5g sug­ars, 1g fiber), 4g pro.

Parme­san Zuc­chini Bread

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