Recipe: Zucchini Parmesan Bread (quick bread using buttermilk)

ZUCCHINI PARMESAN BREAD

3 cups all purpose flour
1 cup peeled, shredded zucchini, drained
1/3 cup sugar
3 tablespoons grated Parmesan cheese
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup butter, melted
2 eggs, beaten
1 tablespoon grated onion

In a large bowl, mix flour, zucchini, sugar, cheese, salt, baking powder and baking soda together; set aside.

Combine buttermilk, butter, eggs and onion; stir into flour mixture. (Batter will be thick.) Spread in greased and floured 9x5x3-inch loaf pan.

Bake at 350 for 1 hour. (Use toothpick inserted at center to test for doneness.

Makes 1 loaf
Adapted from source: Taste of Home magazine