Parmesan Zucchini Bread From the Kitchen of Laura Goadrich, 2004-02-08 I found this recipe in Taste of Home, contributed by Christine Wilson. It should be good for the summer using up our zucchini.

Prep Time:  15 minutes Cook Time:  1 hours Categories:  American  Bread  Veggie Yields:  2 loaves

Directions

1. Preheat oven to 350 degrees. In a large bowl, combine the flour, parmesan cheese, salt, baking powder and baking soda. In another bowl, combine eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and leek.
2. Pour into two greased and floured medium loaf pans. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.