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Onion Zucchini Bread

3 cups all-purpose flour
3/4 cup finely diced onion
1/2 cup plus 2 Tbsp. finely shredded Parmesan Cheese
5 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs, lightly beaten
3/4 cup grated zucchini

Preheat oven to 350 degrees.
Grease a 9" round cake pan. Do not use a smaller pan as the bread will be too thick.

In a large bowl, combine flour, onion, 1/2 cup Parmesan cheese, baking powder, salt and baking soda.

In a small bowl, beat eggs, blend in buttermilk, oil and zucchini; stir into flour mixture just until blended. Batter will be fairly thick.

Spoon into prepared pan; spreading evenly. Sprinkle with remaining 2 Tbsp. Parmesan cheese.

Bake for 40 minutes. Let stand 5 minutes then remove to cool completely on a wire rack.

Cut into wedges when ready to serve and re-assemble on a serving plate.

Serves 12 to 16.

NOTE: This bread is excellent with stew and coleslaw, speghetti, chili or a salad and cheese lunch. It can be made early in the day that you plan to serve it (do NOT wrap). It also taste great the next day, too.