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Cooking & Baking
Related: About this forumJust made this Parmesan Zucchini Bread and it is yummy.
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.
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Just made this Parmesan Zucchini Bread and it is yummy. (Original Post)
Arkansas Granny
Mar 2018
OP
democratisphere
(17,235 posts)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
(6,080 posts)2. That sounds amazing.
Beautiful crust. The link isn't working for the recipe.
Arkansas Granny
(31,516 posts)3. Sorry about that. Fixed now.
Lunabell
(6,080 posts)4. Thanks
I want this recipe.
Dalai_1
(1,301 posts)5. Looks yummy,
Thank you for posting the recipe~
Hortensis
(58,785 posts)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
(31,516 posts)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
(58,785 posts)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.