Onion Zucchini Quick Bread
Submitted by niteowl4
Savory zucchini quick bread loaded with French fried onions, Parmesan and fresh basil. A no-yeast loaf that bakes up tender, herby, and toasts beautifully the next morning.
YIELD
12 servingsPREP
25 minCOOK
60 minREADY
100 minThis is the savory cousin of the zucchini bread you grew up eating with morning coffee. Crispy French fried onions and grated Parmesan get folded into a basil-scented batter, the zucchini gets aggressively wrung out (key step), and the loaf bakes into a tender, oniony, faintly cheesy slice that wants to be toasted and buttered.
Squeeze the zucchini hard. A clean kitchen towel and a real wringing motion get most of the moisture out. Skip this and the bread turns gummy in the middle.
The batter looks too dry when you mix it. That’s normal. Quick breads with this much shredded vegetable work out fine, even though it feels like nothing is coming together. Resist the urge to add more milk; the zucchini will release moisture as it bakes.
Run a knife down the center of the batter before baking. That little trough guides the crack so the loaf rises with a clean, photogenic split rather than tearing randomly across the top.
The recipe note about wrapping overnight is gold. The flavors deepen and the texture firms into proper sandwich-bread territory.
Pro Tips
- Use a fine grater for the zucchini, not a coarse one. Fine shreds disappear into the crumb; chunky shreds leave wet pockets.
- Don’t peel the zucchini. The green flecks in the slice look intentional and the skin adds nutrition.
- Toast slices and spread with herbed cream cheese for a stand-out brunch toast.
- Freeze the loaf wrapped in foil and a freezer bag. Slices defrost individually for quick weekday toast.
Variations
- Swap whole wheat flour for the all-purpose as the recipe note suggests. Gives a nuttier, sturdier loaf.
- Stir in 4 ounces shredded sharp cheddar with the Parmesan for a richer, cheesier bread.
- Add a pinch of red pepper flakes and a teaspoon of dried oregano to push the loaf into pizza-bread territory.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease 9×5×3-inch loaf pan.
Drain zucchini in colander.
Combine flour, cheese, french fried onions, baking powder, basil and salt in a large bowl.
Combine milk, butter, brown sugar and eggs in a medium bowl; whisk until well blended.
Place zucchini in kitchen towel; squeeze out excess liquid.
Stir zucchini into milk mixture.
Stir milk mixture into flour mixture, stirring just until moistened.
Do not over mix. (Batter will be very stiff and dry.)
Pour batter into prepared pan.
Run knife down center of batter.
Bake 50 to 65 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Remove bread from pan to wire rack; cool completely.
Cut into slices to serve.
Note: 1¼ cup whole wheat flour can be substituted for the all-purpose flour.
For optimum flavour, wrap bread overnight and serve the next day.
This bread is excellent toasted.
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