It happens to the best of us, especially in the heat of summer. Sometimes, we overbuy, or overharvest, and have more zucchini than we know what to do with. Whether in surplus, or simply looking for some good eating, we suggest baking our zucchini-feta bread. It’s super moist and brings a Mediterranean touch to the table with its zucchini dough and feta crumble. So, fetch a bowl and whisk and let’s get started!
Zucchini-Feta Bread: Perfect for Snacking or as a Side Dish
It’s no secret that zucchini is incredibly versatile: Whether on its own, in salads, or skewers, this light summer produce always finds a place to fit in. It’s also the perfect base for this zucchini-feta bread. For this recipe, you’ll need zucchini, feta, some salt, flour, olive oil, milk, baking powder, eggs, and a pinch of nutmeg. Now let’s get baking!
First, wash the zucchini, cut off the ends, and grate it into small pieces using a box grater. Make sure to drain the zucchini well before moving onto the next step: It’s best to squeeze it out with your hands or put it in a kitchen towel and wring out the liquid. Once it’s properly dried you can go ahead and crumble the feta cheese into small pieces.
Now mix the remaining ingredients for the dough and stir everything until you have a smooth dough. Mix in the zucchini and feta and stir well. That’s it. Pour the batter into a loaf pan lined with parchment paper and bake the zucchini-feta bread for 80 minutes. Before you can enjoy a slice of this wonder loaf, make sure to let it cool completely.
Our zucchini-feta bread is not only a great way to use up extra zucchini, it also tastes pairs nicely with so many different kinds of meals. Enjoy it, for example, minimalist as a dinner simply spread with some butter, or as a side dish to a soup, salad, or your favories from off the grill.
Want to know what else you can make with zucchini? You’ve come to the right place. Discover our other zucchini creations like our raw zucchini salad, zucchini and halloumi skewers, and zucchini ketchup.
Zucchini-Feta-Bread
Equipment
- 1 Loaf Pan
Ingredients
- 2¼ cups zucchini
- 1 cup feta cheese
- 2¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup olive oil
- ¾ cup milk
- 2 eggs
- 1 pinch nutmeg
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment paper.
- Wash the zucchini, trim the ends, and grate using a box grater. Drain the zucchini well and squeeze out any excess liquid with your hands.
- Drain the feta and crumble it into small pieces.
- In a bowl, combine the flour, baking powder, salt, olive oil, milk, eggs, and nutmeg. Mix all ingredients until a smooth dough forms. Stir in the grated zucchini and feta cheese.
- Pour the batter into the prepared loaf pan and bake for an hour and twenty minutes. Test for doneness with a toothpick before removing from the album!
- Once fully baked, remove the bread from the oven. Let it cool in the pan for 15 minutes before moving it onto a wire rack to finish cooling.