Dill Zucchini Bread

This is always a hit at church dinners! It is also good using half zucchini and half yellow squash.


Dill Zucchini Bread


1 cup Bisquick

1/2 cup parmesan

1 tablespoon dill weed

1 teaspoon salt

1/8 teaspoon pepper

onion powder

4 eggs, beaten

1/2 cup oil

3-4 cups chopped zucchini or 1 1/2-2 cups each of zucchini and yellow squash


Combine dry ingredients. Add oil and eggs. Mix well. Stir in zucchini.

Bake uncovered at 375 for 30 minutes.

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