Interesting Enough To Try: Onion Zucchini Bread

Onion Zucchini Bread.....

I have never heard of such a thing, but it struck my interest and I just had to try it.

I was relaxing, and I can't believe I am actually using that word - - - relaxing - - - Don't get to do that very often.

But anyway, I was relaxing and searching recipes on my laptop. There are favorite recipe sites that I like to visit, and recently I have been surfing Taste of Home. That is where this recipe came from. I own tons of Taste of Home cookbooks, but it's so much more fun to surf the internet.

Since I was using my laptop I just carried it to the kitchen and used it as a cookbook. Do you ever do that?

I used to own a net-book, but the screen was too small and I had a hard time reading it. It's gotta be old age, or something. I ended up selling it because I got tired of squinting to read it.

When it comes to zucchini recipes, I think they have the Forest Gump shrimp dish list beat by a mile.....

This recipe was very easy to make and would be perfect to whip up with soups and stews.

As you can see, it is a very moist bread, and it is delicious when eaten warm.

You just mix all the ingredients together (only takes two bowls and fork) and spread it in a round cake pan. Easy-peasy....

The grated Parmesan cheese browns while it bakes and gives the bread kind of a crunchy top.

Gorgeous!! Right?

I want to acknowledge the owner of this recipe (Taste of Home) because I did not make any changes to the recipe. I wanted to try the original recipe first before making any changes, and I don't think anything needs to be changed in this recipe.

This recipe has been linked to:

Onion Zucchini Bread

(from Taste of Home)

3 c. all-purpose flour

3/4 c. chopped onion (I used 1 bunch of green onions and chopped in most of the green tops. To add more color in the bread)

1/2 c. grated Parmesan cheese, divided

5 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 c. buttermilk

1/3 c. vegetable oil

2 eggs, lightly beaten

3/4 c. finely shredded zucchini

In a large bowl, combine the flour, onion, 6 TBS Parmesan cheese, baking powder, salt, and baking soda. In a small bowl, combine the buttermilk, oil, eggs, and zucchini; stir into flour mixture just until blended (will be thick).

Spoon into a greased 9 in. round baking pan (I think these would be good in a muffin form too). Sprinkle with remaining Parmesan. Bake at 350 degrees F. for 40 - 45 minutes, or until wooden pick tests done. Cool for 10 minutes before removing from pan to wire rack to cool completely.

"For everything there is a season, and a time for every matter under heaven:

a time to be born, and time to die;

a time to plant, and time to pluck up what is planted;

a time to kill, and a time to heal;

a time to break down, and time to build up;"

Ecclesiastes 3:1-3

It often amazes me the variety of things that are offered to us every day to help us find the secret of successful living. Magazine articles by the dozens tell us how to cope with various problems; Internet articles draw us in; and the TV commercials....dozens to each program it seems, bombard us, telling us how to be successful in life, or at least how to look successful even if we really are not; health clubs offer saunas and whirlpools to relax us so we can face life with calmness; and various kinds of drugs are available to turn us on, turn us off, take us out, or whatever.

All this is evidence of the universal search for the secret of the enjoyment of life. Billions and billions of dollars are spent every day on the quest of coaxing relaxation and enjoyment.

There is a great truth though, God wants us to learn how to handle life in such a way that we can rejoice in any and every circumstance. The answers to handling life are in the scriptures. Read a devotion daily, it will truly help with struggles, pressures, and intimidation....