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Zucchini-Parmesan Loaf

The bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.

  • Prep:
  • Total Time:
  • Servings: 8
Zucchini-Parmesan Loaf

Source: Everyday Food, September 2005


  • 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


  1. 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.

  2. 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).

  3. 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 (3)

  • Sun8219 13 Oct, 2013

    Awesome recipe! Just that 1 n 1/2 tsp of salt makes it a little bit too salty for our taste...

  • charlym 20 Aug, 2013

    I added some caramalized onion and a sprinkle of chopped fresh rosemary. was fabulous ☺

  • Misty Meerkcan 10 Aug, 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 :)

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