Collins Country

Zucchini Parmesan Bread

My friend gave me two LARGE zucchinis from her garden.  I can't possibly use them all now, but zucchini freezes so well.  I am grating them into one cup portions and freezing them in sandwich-size zip-top bags.  Then I can just pull out the amount I need for a recipe and voila!  Fresh zucchini bread,  casserole, or whatever!

ZUCCHINI PARMESAN BREAD
Ingredients:
3 cups flour
1 cup zucchini, peeled & shredded
1/3 cup sugar
3 tablespoons grated Parmesan cheese
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/3 cup butter
1 cup buttermilk
2 eggs
1 tablespoon grated onion

Preheat oven to 350 degrees Fahrenheit. Grease
and flour a loaf pan. Mix flour, zucchini, sugar,
cheese, baking soda, baking powder and salt
together in a mixing bowl. Melt butter; stir in
buttermilk; then remove from heat. Beat eggs
in a separate bowl, add buttermilk mixture and
onion; stir into flour mixture and mix well to form
thick batter. Spread batter into well greased and
floured loaf pan. Bake for 1 hour.