Feta Dill Zucchini Bread
This was so delicious! I lean towards the savory side so I was excited to make this. I had the one slice and then my dog somehow got it off the counter and ate the whole thing! I’m making another loaf right now.
INGREDIENTS
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1 pound zucchini, shredded
3 large eggs
6oz feta cheese, crumbled
6 tbsp plus 1 tbsp butter, melted
Other ingredients
2 cups all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp pepper
1/3 cup chopped fresh dill or 2 tsp dried dill
METHOD
Preheat oven to 350 degrees. Place zucchini shreds in a dish towel and twist to wring out as much moisture as possible.
Whisk flours, baking powder, baking soda, salt, and pepper together in a large bowl.
Whisk eggs and 6 tbsp melted butter in a separate bowl. Add zucchini, feta, and dill. Gently fold zucchini mixture into flour mixture. Mix until combined. Batter will be thick.
Spray an 8 1/2 by 4 1/2 loaf pan with cooking spray. If you use a 9 by 5 inch pan check the doneness 5 minutes before the suggested time. Pour batter into pan and smooth down top. Brush top with the last 1 tbsp melted butter. Bake for 1 hour 5 minutes to 1 hour 15 minutes, rotating pan halfway through. Let cool in pan on wire rack for 30 minutes, then remove from pan.
The recipe suggests you wait 1 1/2 hours til the bread cools, but I sliced it right away and it was delicious with a spread of butter. This will be fantastic with a slice of tomato as well!
