Hidden Veggies

If you're looking for a great way to get your kids to have a little more veggies without them knowing it, or even yourself, you can't go wrong with this.  Zucchini bread has always been one of my favorite things.  This is a new twist from the traditional (which I'll be posting that recipe sometime too).  This bread makes a great addition to almost any meal.  Great to make when you have extra zucchini and freeze for later.  

Parmesan Zucchini Bread

3 Cups Flour

1/4 Cup Grated Parmesan Cheese

1 Tsp Salt

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

2 Eggs

1 Cup Buttermilk

1/3 Cup Sugar

1/3 Cup Butter, Melted

1 Cup Shredded Zucchini

1 Tbsp Grated Onion

Combine in a bowl the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.  Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.