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To make this tasty garlic Parmesan zucchini bread, you need a few key ingredients. Here they are: - 2 cups grated zucchini (about 2 medium zucchinis) - 1 ½ cups all-purpose flour - 1 cup grated Parmesan cheese - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ teaspoon garlic powder - 1 large egg - ¾ cup olive oil - ½ teaspoon black pepper - ¼ cup fresh parsley, chopped (optional for garnish) These ingredients blend well together. The zucchini adds moisture, while the garlic and Parmesan give it a nice kick. You can enhance your bread with a few optional add-ins. Here are some ideas: - Chopped sun-dried tomatoes - Fresh basil or oregano - Crushed red pepper for heat - Chopped olives for a briny touch These add-ins can give your bread even more flavor. Choose what you like best to make it unique. Choosing the best ingredients can make your bread taste great. Here are some tips: - Use fresh zucchini for the best flavor. Look for firm, shiny skin. - Select high-quality Parmesan cheese. Grating it fresh will boost the taste. - Use organic eggs, if possible. They often taste better and are healthier. - Pick extra virgin olive oil for a rich flavor. Quality ingredients lead to a better end product. It’s worth the effort to find the best! Start by preheating your oven to 350°F (175°C). Grease a loaf pan with cooking spray or line it with parchment paper. This keeps the bread from sticking. Next, take your grated zucchini and place it in a clean kitchen towel. Squeeze it to remove excess moisture. This step is important to ensure your bread is not soggy. In a large mixing bowl, combine the following dry ingredients: - 1 ½ cups all-purpose flour - 1 cup grated Parmesan cheese - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ teaspoon garlic powder - ½ teaspoon black pepper Mix these dry ingredients well. This helps blend the flavors evenly throughout the bread. In a separate bowl, whisk one large egg. Add ¾ cup of olive oil and stir until it is well mixed. Then, add your prepared zucchini to this mixture. Blend it thoroughly so the zucchini is evenly coated in the egg and oil. Now, gently fold the wet ingredients into the dry ingredients. Aim to mix until just combined. It’s okay if there are a few lumps; over-mixing can make the bread tough. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake it in the oven for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Once baked, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice the bread and garnish with fresh parsley if you like. For more detailed instructions, check the Full Recipe. To get the best texture in your Garlic Parmesan Zucchini Bread, moisture control is key. Start by grating your zucchini and squeezing it in a clean towel. This step removes excess water. If you skip this, your bread may turn out soggy. Mix your dry and wet ingredients carefully. Over-mixing can make the bread dense. You want just enough mixing to combine the ingredients without losing the airiness. If you are new to baking, here are a few helpful tips. Always preheat your oven before baking. This ensures even cooking. Use a kitchen scale for measuring dry ingredients. It gives you more accuracy than cups. When pouring the batter into the loaf pan, use a spatula to smooth the top. This helps the bread rise evenly. Lastly, check your bread a few minutes early. Ovens can vary, so keep an eye on it. Many beginners make simple mistakes. One common error is not measuring ingredients correctly. Make sure to level off your flour when measuring. Another mistake is not greasing the loaf pan well. This can cause your bread to stick. Also, don’t skip the cooling step. If you slice the bread too soon, it can crumble. Let it cool in the pan for about 10 minutes before moving it to a wire rack. Follow these tips, and your Garlic Parmesan Zucchini Bread will be a success! {{image_2}} You can easily swap out Parmesan for other cheeses. Try using sharp cheddar for a bold taste. Feta adds a nice tang, while mozzarella brings a creamy texture. Each cheese gives a different kick, so feel free to experiment. Just keep the amount similar, around one cup. Herbs and spices can transform your zucchini bread. Fresh basil or thyme can add a lovely aroma. You might also try adding crushed red pepper for a bit of heat. Mixing in Italian seasoning will give it an extra depth of flavor. Remember, start with a small amount, like one teaspoon, and adjust to your taste. If you need a gluten-free version, use almond flour or coconut flour. These flours change the texture a bit, so you may need to add an extra egg. This helps bind the bread together. Follow the same steps from the Full Recipe, and you’ll have a tasty gluten-free treat. To keep your Garlic Parmesan Zucchini Bread fresh, store it in an airtight container. This keeps moisture in and air out. If you have slices, place parchment paper between them. This way, they won't stick together. Keep the bread at room temperature for up to three days. If you want it to last longer, the fridge is not the best choice. It can dry out the bread. Freezing is an excellent way to store Garlic Parmesan Zucchini Bread. First, let the bread cool completely after baking. Wrap it tightly in plastic wrap. Then, place the wrapped bread in a freezer bag or container. It can stay in the freezer for up to three months. When you want to eat it, just take it out and let it thaw at room temperature. Reheating your Garlic Parmesan Zucchini Bread is easy. If the bread is frozen, thaw it first. Then, you can warm it up in the oven. Preheat your oven to 350°F (175°C). Place the bread on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This keeps the bread moist. You can also use a microwave if you're in a hurry. Heat a slice for about 15-20 seconds. Enjoy your warm, delicious bread! You can add herbs like oregano or basil to increase the taste. Fresh herbs give a bright touch. You might also try mixing in some sun-dried tomatoes. They add a sweet and tangy flavor. For extra garlic punch, double the garlic powder. You can also use roasted garlic for a deeper flavor. Lastly, consider adding a splash of lemon juice for brightness. These tweaks make the bread even more delicious. Yes, you can use frozen zucchini. Just make sure to thaw it first. Drain any extra water after thawing. This step is key to avoid soggy bread. Frozen zucchini often works well, as it retains flavor. However, fresh zucchini gives the best texture. Try to squeeze out as much moisture as you can. This will help your bread rise nicely. Garlic Parmesan Zucchini Bread pairs well with many dishes. It’s great with soups like tomato or minestrone. You can also serve it with salads, especially Caesar or garden salads. For a heartier meal, pair it with grilled chicken or fish. It can even be a side for pasta dishes. Another fun option is to use it for sandwiches. Try adding a slice of cheese for a tasty twist. For the full recipe, check out the Garlic Parmesan Zucchini Bread section. It includes all the ingredients and steps needed. This recipe makes about eight slices. Each slice bursts with flavor and texture. Enjoy the warm aroma as it bakes. You will love the cozy feeling it brings to your kitchen. Garlic Parmesan Zucchini Bread is a tasty treat made with simple steps. We explored key ingredients, helpful tips, and tasty options for flavor. You learned how to choose quality items and improve the texture. Remember to avoid common baking mistakes and try different variations. Store it well, so it stays fresh longer. I hope you feel excited to bake your own delicious bread. Enjoy this easy recipe and share it with friends!

Garlic Parmesan Zucchini Bread

Discover the deliciousness of Garlic Parmesan Zucchini Bread with this easy-to-follow recipe! Packed with flavor and just the right amount of garlic, this bread is a perfect side or snack. With simple ingredients like fresh zucchini and Parmesan cheese, you'll have a moist and savory loaf that everyone will love. Click through to explore the full recipe and learn how to create this tasty addition to your meals!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 ½ cups all-purpose flour

1 cup grated Parmesan cheese

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon garlic powder

1 large egg

¾ cup olive oil

½ teaspoon black pepper

¼ cup fresh parsley, chopped (optional for garnish)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or line it with parchment paper.

    In a clean kitchen towel, squeeze the grated zucchini to remove excess moisture. This step is crucial to prevent the bread from being too soggy.

      In a large mixing bowl, combine the flour, grated Parmesan cheese, baking powder, baking soda, salt, garlic powder, and black pepper. Mix well.

        In a separate bowl, whisk the egg and then stir in the olive oil until well combined.

          Add the squeezed zucchini to the egg and oil mixture, blending thoroughly.

            Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to over-mix; a few lumps are okay.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 45-50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

                  Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Slice the zucchini bread and, if desired, garnish with fresh parsley for a color contrast and extra flavor.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8 slices