Parmesan & Zucchini Bread
Baking savory cakes and breads, always make me so happy.
I had a few zucchini which were looking tired on the shelf. And gave them a new life in this delicious Parmesan Bread.
I know you will enjoy it as much as I did! Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Parmesan & Zucchini Bread
Loaded with Crispy Parmesan, shredded cheese and delicious zucchini, this bread is to be eaten all year round.
Equipment
Ingredients
- 2 zucchini (Chopped)
- 3 eggs
- 1/3 cup (100 ml) sweet basil olive oil (LINK under Equipment)
- 1/2 cup (120 ml) milk
- 1/2 cup (50 g) Parmesan Cheese (Grated)
- 1 cup (100 g) Shredded cheese
- 7 oz (200 g) flour (Sifted)
- 2.5 tsp (12 g) baking powder
Instructions
- Preheat oven at 375F/190C.
- Chop your zucchini which has previously been washed and cleaned.
- In the mixing bowl, whisk together eggs, sweet basil olive oil and milk.
- Using a spatula, slowly add flour and baking powder.
- Then, add the chopped zucchini, Parmesan cheese and shredded cheese.
- Place your Fluted Square Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Pour your batter into the flexipan® by spreading gently until smooth.
- Bake for 40 minutes at 375F/190C. (Every oven heats differently, monitor your bread from 30min)
- Once your bread is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy!
Video
Special Notes
Nutrition
Nutrition Facts
Parmesan & Zucchini Bread
Amount Per Serving (6 g)
Calories 371
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 104mg35%
Sodium 500mg22%
Potassium 285mg8%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 3g3%
Protein 15g30%
Vitamin A 474IU9%
Vitamin C 12mg15%
Calcium 356mg36%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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un plat de courgettes très appétissant, plein de saveurs, bonne journée
Oh merci Michelle, c’est une vielle recette, mais très bonne. Je pense que je vais en refaire cette semaine. Bisous, ~Nessa