Sunday, May 23, 2010

Zucchini Pan Bread

This savory pan bread is great for brunches or can be cut into smaller bite size squares and served as an appetizer with balsamic vinegar and olive oil for dipping.

Beat together:
4 eggs
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
1 teaspoon garlic powder
2 teaspoons parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup parmesean
1/2 cup chopped, sauteed onion
1/4 cup oil
1/4 cup milk

Mix in:
2 cups Bisquick

Fold in:
3 cups zucchini grated

- Place in 9x9 greased pan
- Bake @ 350° for 35-45 minutes
- Completely cool to set. It will have a quiche-like consistency.
- Tip: Give the shredded zucchini a little squeeze before adding to remove excess liquid.


  1. Hi Alison - this looks so good. I'm hungry and that's not helping. LOL I'm following you from Simple Living and I'll definitely be back.

    If you have a Fall/Winter holiday recipe on your blog you are welcome to join in my Holiday Linky at:

    Tina "The Book Lady"

  2. This zuchinni pan bread looks so tempting.I am thinking to make it for breakfast.Thanks for sharing this yummy recipe of zucchini pan bread.