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Parmesan Zucchini Bread

I found this recipe in Taste of Home, contributed by Christine Wilson. It should be good for the summer using up our zucchini.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 2 loaves
Course: Bread
Cuisine: American
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

  • 3 cups all-purpose flour
  • 3 tablespoons parmesan cheese grated
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup sugar
  • 1/3 cup melted butter
  • 1 cup shredded zucchini
  • 1 tablespoon finely chopped leek

Equipment

  • 2 large bowls
  • 2 medium loaf pans

Method
 

  1. Preheat oven to 350 degrees. In a large bowl, combine the flour, parmesan cheese, salt, baking powder and baking soda. In another bowl, combine eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and leek.
  2. Pour into two greased and floured medium loaf pans. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.