ONION ZUCCHINI BREAD
3 cups all-purpose flour
3/4 cup chopped onion
1/4 cup grated Parmesan cheese, divided use
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup skim buttermilk
1/4 cup vegetable oil
Egg substitute equivalent to 2 eggs
3/4 cup finely shredded zucchini
In a bowl, combine flour, onion, 2 tablespoons of Parmesan cheese, baking powder, salt and baking soda; set aside.
In a small bowl, mix buttermilk, oil, egg substitute and zucchini; stir into flour mixture just until blended. Spoon into a 9-inch round baking pan coated with non- stick coating spray. Sprinkle with remaining Parmesan.
Bake at 350 degrees F for 40 minutes.
Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: magazine tear-out, Reiman Publications, 2004
3 cups all-purpose flour
3/4 cup chopped onion
1/4 cup grated Parmesan cheese, divided use
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup skim buttermilk
1/4 cup vegetable oil
Egg substitute equivalent to 2 eggs
3/4 cup finely shredded zucchini
In a bowl, combine flour, onion, 2 tablespoons of Parmesan cheese, baking powder, salt and baking soda; set aside.
In a small bowl, mix buttermilk, oil, egg substitute and zucchini; stir into flour mixture just until blended. Spoon into a 9-inch round baking pan coated with non- stick coating spray. Sprinkle with remaining Parmesan.
Bake at 350 degrees F for 40 minutes.
Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: magazine tear-out, Reiman Publications, 2004
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