Savory onion zucchini bread
Since I did my very delicious and sweet chocolate zucchini bread I thought it only fair that I give equal time to its savory cousin. This bread is a bit more versatile in that it can stand in for any bread or cracker at mealtime or snack time. I like it it much more a day after it has baked than I do when it’s fresh out of the oven and I like it even more when it is toasted and smeared with butter or chevre.
Much of the flavor in this bread comes from the grated onion and parmesan. All of the grating can be done with a pulse of the Cuisinart food processor fitted with it’s grating blade. I start with the parmesan and grate what looks like a 1/2 cup and then I set that aside and grate a rather large zucchini and a medium onion. With that out of the way the rest of the bread comes together like any simple quick bread.
I use King Arthur whole wheat white flour to boost the nutritional profile of this bread (I used it in the chocolate zuch bread too). I really like this flour because it has all the fiber and nutritional benefits of traditional whole wheat but not the heavy texture.
I love the way freshly grated nutmeg looks and smells and I think it’s the perfect addition to this bread. It accents the onion and parmesan flavors really nicely. I use a microplane to grate it and I don’t measure it because it has a fluffy texture when it is freshly grated. I guess I recommend about 1/4 teaspoon of nutmeg that isn’t grated and about 30 seconds of good grating for those who fresh grate.
Yes, you can butter your loaf pan, in fact I did butter the little one. But I’ve gotten into the habit of using parchment paper and it works so well that I continue to do so. I think the texture of the crust is more tender when I use parchment. But I have no fancy measuring techniques, I just place the pan on the sheet, eyeball it, cut it, and place it in the pan. I use two pieces, one to cover the width and one to cover the length. I do use binder clips to get the paper to stay in place as I fill the pan with the batter. My other two parchment tips are to ditch the container it comes in…it’s better to cut it with scissors than to rip it on the side of that dispenser thing. I also prefer to use a wrapping paper cutting tool like this…although I admit that I seem to have lost mine.
This is the finished product about an hour out of the oven. It’s ok then but trust me here, wrap it up and store it in the refrigerator for a day and then slice off a piece, toast it, and smear it with butter or chevre and have it for breakfast, lunch, a snack, or as an accompaniment to a big salad…you’ll love it.
Postscript:
This morning I created these little breakfast sandwiches for GH and I…they were rather good if I do say so…GH agrees.
Here’s the recipe. I’m sure this can be changed in many ways with different herbs, spices, and complimenting veggies Do my dear readers have any suggestions?
Savory zucchini bread with parmesan and onion
1 large zucchini, grated
1 medium onion, grated
1/2 cup grated parmesan
1 stick butter, melted
3 eggs
1/4 cup of honey
3 cups whole wheat white flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg or 30 seconds of grating a nutmeg on a microplane
1/3 cup milk (if necessary)
Preheat oven to 350ยบ F. Butter a loaf pan or place parchment paper in it.
Stir together the zucchini, onion, eggs, butter, and honey. Sift together the flour, baking soda, baking powder, salt and nutmeg, and then add the parmesan. Fold the wet ingredients into the dry. Depending on the amount of juice from the zucchini and onion, you may need to add some milk to the batter if it is too thick to combine. I ended up adding about 1/3 cup of milk.
Put the batter in the pan and bake for about 30 minutes. If the top is golden brown then test it with a skewer or knife to see if its done (the skewer or knife will come out clean). If not, bake until it is done.
Cool in the pan for 5 minutes then on a rack for at least an hour. This bread is better if wrapped and refrigerated then served the next day. Perfect for toast.
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16 Responses to “Savory onion zucchini bread”
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Oh this looks phenomenal, I think I have to make this this weekend
I absolutely love the “nutmeg with grater” picture. And the bread sounds lovely, what a wonderful change from sweet zucchini breads!
I love this! A savory zucchini bread has a lot more appeal to me than the usual sweet… although, I haven’t tried your choolate one yet… Dark chocolate can redeem a lot of sins….
Those photos are really, really good! And the bread sounds tasty! I tend to stay clear of making bread, because I would just eat too much and there are too many lovely fattening things to eat with it! But, I would like a slice or two of this!
I was sucked in by your photo of fresh nutmeg and was shocked to see almost identical pictures of Burrough Market in London (except that yours are much better). I wonder how many food geeks take those same photos every day.
Keep up the good work
I never thought of a savory zuke bread! WOW! I agree with you on the nutmeg..such a difference.
blessings, marye
http://apronstringsandsimmeringthings.blogspot.com
I tried your choc zucchini bread and it was a huge hit. My partner isn’t eating sugar though, and this savory bread is something that I can make for him to enjoy too! I’ll be trying this recipe tonight! Thanks!
Great recipe! Thank you!
Made it last night - perfect texture, wonderful flavor.
One comment. I’d cut down on baking soda a bit. I followed your recipe to the letter and the final bread had a very distinct taste of baking soda. May be 1 tsp instead of 1 1/2? I am not quite sure how it will affect the texture but I will try and experiment.
Nika, thanks for the tip…I agree about the baking soda although I’ll be honest…I wouldn’t have thought of it myself. I still prefer the chocolate version but then again I’m a chocaholic.
Yum! just having a slice after letting it cool from the oven for 15 minutes. I followed your recipe except that I increased the zuk to 1 1/2, a lg onion and put fresh Thyme in it. I wish it had a bit more salt to it - maybe next time I’ll used salted butter. It was so simple to throw together. Also Liked the parchment paper idea.
I made this bread tonight and it was superb! I didn’t get any of the baking soda issues that were discussed in the comments. It really turned out so great. I just can’t wait for tomorrow and the next day. If what you say is right, I can’t even imagine how good this bread will become. Thanks for the wonderful recipe!
You didn’t say what to do with the parmesan listed in the ingredients. I just mixed it in with the zucchini and put some more on top before putting the bread in the oven. We’ll see how it turns out.
zoe, oops…I guess I forgot, I added it to the recipe.
I didn’t catch the parmesan update so mine was baked without any. Bummer. Do you split this into two pans to bake? Mine took nearly twice the time to bake and still has a raw bit near the top (but my screaming toddler needed a nap so I had to pull it out anyhow after about 55 minutes.)
Kristen, sorry about that. Nope I use just one pan, but ovens are notorious for being different. I’ve never checked the accuracy of mine, but I’ll put that on my to do list.
i made both; regular and the savory zucchini bread. i have to admit it filled up the house when you baked them. the savory bread especially because of the parmesan and onion. it has crusty top and delightful to just look at. i resisted to slice it once i took it out from the oven. very easy to make and satisfying!