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ONION ZUCCHINI BREAD
Here is a new one at I made for Sunday. We liked it at our house. It was a
different way to use zucchini.
3 c. flour
3/4 c. chopped onion
1/4 c. grated parmesan cheese, DIVIDED
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 c. skim buttermilk (or use sour milk)
1/4 c. vegetable oil
2 eggs
3/4 c. shredded zucchini
In bowl combine flour, onion and 2 tbl. of parmesan cheese, baking powder,
salt and baking soda. Mix in buttermilk, oil, eggs, and zucchini. Stir
until just blended. Spoon into a 9 inch round baking pan coated with
non-stick cooking spray (I used my Pampered chef round stone). Sprinkle
with remaining parmesan cheese and bake at 350 degrees for 40 minutes (check
the middle to be sure it is done). Yield 8 servings.
NOTE: I think this would be good with the edition of dill weed into the
mix. Also, I cut my pieces smaller and got 12 good sized servings.
Calories (at 8 servings) using egg substitute and skim buttermilk): 281
calories, sodium 448 mg., cholesterol 4 mg., carbohydrate 40 gm, protein 8
gm, fat 9 gm, fiber 2 gm.
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