Parmesan Zucchini Bread
Elevate your bread game with this savory Parmesan Zucchini Bread, a perfectly moist and flavorful loaf that combines the earthy goodness of fresh zucchini with the rich, nutty taste of Parmesan cheese. Infused with aromatic Italian seasoning, a hint of garlic, and a pinch of black pepper, this easy-to-make bread is loaded with wholesome ingredients and comes together in just over an hour. Its tender crumb and cheesy, herb-forward flavor make it a versatile centerpiece for brunch, a delightful side for soups and salads, or a snack on its own. With simple prep steps like squeezing out your zucchini and folding in chopped parsley for a fresh finish, this recipe ensures every bite is bursting with homemade charm. Whether you’re looking for a creative way to use up extra zucchini or a crowd-pleasing loaf to serve, this Parmesan Zucchini Bread is a surefire favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Grated Parmesan cheese
- 2 cups Grated zucchini
- 2 large Eggs
- 0.5 cup Milk
- 0.25 cup Olive oil
- 2 cloves Minced garlic
- 1 teaspoon Italian seasoning
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground black pepper, and Italian seasoning.
Stir in the grated Parmesan cheese until evenly distributed.
Place the grated zucchini in the center of a clean kitchen towel or some paper towels. Squeeze out the excess liquid and set the zucchini aside.
In a separate bowl, whisk together the eggs, milk, olive oil, and minced garlic until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini and fresh parsley (if using). Ensure the zucchini is evenly incorporated throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake the zucchini bread in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5160 mg | 224% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 18.0 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1228 mg | 94% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1893 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
