This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-2-8-18-31-53

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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

Ingredients

3cups all-purpose flour,
3tablespoons parmesan cheese, grated
1teaspoon salt,
1/2teaspoon baking powder,
1/2teaspoon baking soda,
2 eggs,
1cup buttermilk,
1/3cup sugar,
1/3cup melted butter,
1cup shredded zucchini,
1tablespoon finely chopped leek,

Equipment

  • 2 large bowls
  • 2 medium loaf pans

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.