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Parmesan Zucchini Bread

Parmesan Zucchini Bread

Cook Time 50 mins
Total Time 50 mins
Servings 1 loaf


  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Salt
  • 1 cup shredded zucchini drained on paper towels
  • 1/3 cup butter melted, but not hot
  • 1 cup buttermilk
  • 2 eggs
  • 1 tablespoon finely minced or grated onion
  • Coarse-ground black pepper


  • Mix together the flour, sugar, cheese, baking soda, baking powder, and salt; add zucchini and stir to separate the shredded pieces. Set aside.
  • Stir butter into buttermilk.
  • Gently whisk the eggs and combine with the buttermilk/butter mixture.
  • Add the onion and stir to combine.
  • Pour the buttermilk mixture into the flour mixture and stir to combine. The batter will be very thick.
  • Pour batter into a greased 9"x5"x3" loaf pan (or 3 mini-loaf pans or 12-cup muffin pan).
  • Sprinkle with black pepper.
  • Bake at 350° for 50-55 minutes (20-25 minutes for mini-loaves and 15-17 minutes for muffins) or until toothpick inserted in the center comes out clean.


This recipe makes a loaf of savory zucchini bread with a mild onion flavor and a hint of Parmesan cheese. It's excellent with soup and elevates a grilled cheese sandwich to another level.