Onion Zucchini Bread
- 3 cups of flour
- ¾cup onion chopped
- ½ grated parmesan cheese - divided
- 5 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- ⅓ cup canola oil
- 2 eggs, lightly beaten
- ¾ cup shredded zucchini
- 1 tablespoon canola oil
- 1 tablespoon butter
- In a frying pan saute the onions in the butter and1 tablespoon of oil until lightly browned and opaque.
- Set aside to cool.
- In a large bowl combine the flour, 6 tbsp. of the parmesan cheese, baking powder, salt & baking soda.
- Add cooled onions.
- In a small bowl combine the buttermilk, oil, eggs and zucchini.
- Stir into the flour mixture just until blended.
- Spoon into a greased 9 inch round cake pan.
- Sprinkle with the remaining parmesan.
- Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from the pan.
- Cool completely.
- Cut into wedges.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/onion-zucchini-bread/
3.5.3251