Just made this Parmesan Zucchini Bread and it is yummy.

[Arkansas Granny]

Last edited Fri Mar 2, 2018, 04:54 PM - Edit history (1)

I made mine in an angel food cake pan instead of a bundt pan, but it has the same shiny golden crust.

Recipe here: http://12tomatoes.com/zucchini-parmesan-bundt-bread/

Alterations:

I didn't have chives so I finely chopped 4 scallions and 1 garlic clove and cooked them slightly in the butter as it was melting.

The batter was very thick so I added 1/4 C sour cream mixed with 1/4 C water. It was still thick, but I could spread it in the pan.

I think that when I make it again I will add some Italian seasoning for a little extra flavor.

ETA link.

[democratisphere]

1. Sounds absolutely delicious.

Amazing that you know how to alter and tweak the recipe then have a new plan for the next time you make it. It also visually looks great too! Thanks for this Arkansas Granny!

[Lunabell]

2. That sounds amazing.

Beautiful crust. The link isn't working for the recipe.

[Arkansas Granny]

3. Sorry about that. Fixed now.

[Lunabell]

4. Thanks

I want this recipe.

[Dalai_1]

5. Looks yummy,

Thank you for posting the recipe~

[Hortensis]

6. Thanks, for the recommendation, Ark. I just used

up 2 large zucchini the greengrocer gave me, and this looks like something I wish I'd done with them.

[Arkansas Granny]

7. One of the guys I work with brought me some zucchini last year.

I grated it, sealed in vacuum bags and froze it in 3 cup batches. When you thaw and drain it, it works great in zucchini bread.

[Hortensis]

8. Oh, that's a great idea, thanks.

I just looked at recipes for shredded zucchini, and your bread looks most appealing, but it's nice to know it could be stirred into pasta, or whatever. Next time.