Back to Zucchini-Parmesan Loaf All Reviews for Zucchini-Parmesan Loaf - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 2 hrs Servings: 8 fd101470sea007c1.jpg
Ingredients Ingredient Checklist 1/3 cup olive oil, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1/3 cup milk 2 large eggs 1 cup grated Parmesan cheese (about 4 ounces) 2 teaspoons baking powder Coarse salt and ground pepper 1/2 pound (about 1 medium) zucchini, coarsely grated
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 2 hrs Servings: 8 fd101470sea007c1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Recipe Summary
prep: 15 mins total: 2 hrs
Servings: 8
prep: 15 mins
total: 2 hrs
prep:
15 mins
total:
2 hrs
Servings: 8
8
fd101470sea007c1.jpg
fd101470sea007c1.jpg
Ingredients
Ingredients
- 1/3 cup olive oil, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1/3 cup milk 2 large eggs 1 cup grated Parmesan cheese (about 4 ounces) 2 teaspoons baking powder Coarse salt and ground pepper 1/2 pound (about 1 medium) zucchini, coarsely grated
Directions
Preheat oven to 375 degrees. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).
Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.
Reviews (7)
Add Rating & Review 217 Ratings 5 star values: 24 4 star values: 37 3 star values: 97 2 star values: 49 1 star values: 10
Reviews (7)
Add Rating & Review 217 Ratings 5 star values: 24 4 star values: 37 3 star values: 97 2 star values: 49 1 star values: 10
Add Rating & Review
217 Ratings 5 star values: 24 4 star values: 37 3 star values: 97 2 star values: 49 1 star values: 10
217 Ratings 5 star values: 24 4 star values: 37 3 star values: 97 2 star values: 49 1 star values: 10
217 Ratings 5 star values: 24 4 star values: 37 3 star values: 97 2 star values: 49 1 star values: 10
5 star values: 24 4 star values: 37 3 star values: 97 2 star values: 49 1 star values: 10
Martha Stewart Member Rating: 5.0 stars 07/24/2020 Best zucchini loaf recipe I've encountered. Crispy exterior, fluffy savoury interior. Moist enough without the sogginess of many zucchini loaf recipes. Martha Stewart Member Rating: 5.0 stars 07/09/2020 Delicious! So nice to have a savory zucchini recipe. More biscuit-like than bread-like. Wouldn't change a thing. It's great! Martha Stewart Member Rating: Unrated 07/25/2018 The only thing that I did differently was add 1 tsp granulated garlic. It was delicious! Martha Stewart Member Rating: 3 stars 08/23/2017 I followed the recipe but reduced the salt by 1/2 tsp as suggested by Sun8219. I really liked the flavor but found the bread to be oily. I don't feel that the olive oil added anything to the taste (I used extra virgin). I will make it again but substitute 4 T of butter for the oil and increased the milk by 1 1/3 T to make up the volume. Martha Stewart Member Rating: 5 stars 10/13/2013 Awesome recipe! Just that 1 n 1/2 tsp of salt makes it a little bit too salty for our taste... Martha Stewart Member Rating: Unrated 08/20/2013 I added some caramalized onion and a sprinkle of chopped fresh rosemary. was fabulous ☺ Martha Stewart Member Rating: Unrated 08/10/2012 New and Excellent Recipe for our bumper crop of Zucchini. momma changed nothing except adding an extra Tablespoon of milk. Daddy Raved over it and we're making it again tonight to serve with Ravioli. Martha Stewarts recipes NEVER let momma down :)Martha Stewart Member
Rating: 5.0 stars 07/24/2020
Best zucchini loaf recipe I’ve encountered. Crispy exterior, fluffy savoury interior. Moist enough without the sogginess of many zucchini loaf recipes.
Rating: 5.0 stars
Rating: 5.0 stars 07/09/2020
Delicious! So nice to have a savory zucchini recipe. More biscuit-like than bread-like. Wouldn’t change a thing. It’s great!
Rating: Unrated 07/25/2018
The only thing that I did differently was add 1 tsp granulated garlic. It was delicious!
Rating: Unrated
Rating: 3 stars 08/23/2017
I followed the recipe but reduced the salt by 1/2 tsp as suggested by Sun8219. I really liked the flavor but found the bread to be oily. I don’t feel that the olive oil added anything to the taste (I used extra virgin). I will make it again but substitute 4 T of butter for the oil and increased the milk by 1 1/3 T to make up the volume.
Rating: 3 stars
Rating: 5 stars 10/13/2013
Awesome recipe! Just that 1 n 1/2 tsp of salt makes it a little bit too salty for our taste…
Rating: 5 stars
Rating: Unrated 08/20/2013
I added some caramalized onion and a sprinkle of chopped fresh rosemary. was fabulous ☺
Rating: Unrated 08/10/2012
New and Excellent Recipe for our bumper crop of Zucchini. momma changed nothing except adding an extra Tablespoon of milk. Daddy Raved over it and we’re making it again tonight to serve with Ravioli. Martha Stewarts recipes NEVER let momma down :)
All Reviews for Zucchini-Parmesan Loaf
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini-Parmesan Loaf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
