I'm sure I'm not the only one swimming in zucchinis. Coming up with new recipes for the same ingredient can sometimes be challenging so I was excited when I came across this zucchini and onion bread from What Geeks Eat. The ingredient that caught my eye in this recipe was the nutmeg. I think freshly ground nutmeg is highly underrated. If you've been resorting to pre ground nutmeg and never grated it fresh, you're missing out. The aroma alone is need enough to get yourself some whole nutmeg. Speaking of aroma, this bread will fill your entire house with a lovely scent that will make it really hard for you to wait for it to bake.
On the advice from What Geeks Eat, this bread is fantastic warm, cold, toasted, you name it, it's good. I especially like it toasted with cream cheese. This recipe is a perfect way to use up your zucchinis. You can make a few loaves and easily freeze them for later. And let's face it, onions, zucchini, parmesan cheese and nutmeg are a pretty nice alternative to all of the sweet zucchini breads you're probably sick of by now.
RECIPE courtesy of What Geeks Eat:
1 large zucchini, grated
1 medium onion, grated
1/2 cup grated parmesan
1 stick butter, melted
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 350º 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. 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.