Herbed Zucchini and Feta Bread Goes Perfectly With Salad
One season, when I was learning about growing veggies, I decided to plant just two zucchini seeds in my small garden, thinking it would be enough to have a few fresh veggies throughout the summer. Little did I know those two seeds would turn into a zucchini explosion! Before I knew it, I was picking zucchinis almost daily, marveling at how fast they grew. I quickly found myself looking for ways to use them all. I grated and froze bags of zucchini to use later in soups and breads, but I also experimented with fresh recipes, enjoying the challenge of turning this humble vegetable into something special. One of my favorite discoveries was this Herbed Zucchini and Feta Bread—a savory delight that pairs perfectly with a crisp salad. It’s a recipe that celebrates the simple pleasures of gardening and the joy of transforming homegrown produce into something delicious.
Did You Know?
Herbed Zucchini & Feta Bread is a savory twist on traditional quick bread. Zucchini adds moisture without overpowering the flavor, while feta provides a delightful tang. Zucchini is rich in vitamins and minerals, making this bread not only delicious but also nutritious. This recipe is a great way to use up an abundance of summer zucchini and incorporate more vegetables into your diet.
Yield: 1 loaf, 12 slices
Ingredients:
2 cups grated zucchini
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup crumbled feta cheese
2 large eggs
1/2 cup olive oil
1/2 cup Greek yogurt
Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a loaf pan.
Personal Tip: Greasing the pan well ensures that the bread comes out cleanly, making for easy slicing and serving.
Mix Dry Ingredients: In a bowl, mix flours, baking soda, baking powder, salt, oregano, and thyme.
Personal Tip: Mixing the dry ingredients thoroughly helps distribute the leavening agents evenly, which ensures the bread rises properly.
Mix Wet Ingredients: In another bowl, whisk eggs, olive oil, and yogurt.
Personal Tip: Whisking the wet ingredients well helps to create a smooth batter that blends easily with the dry ingredients.
Prepare Zucchini: Squeeze excess moisture from grated zucchini. Add zucchini and feta to wet ingredients.
Personal Tip: Removing excess moisture from the zucchini prevents the bread from becoming too dense or soggy.
Combine Ingredients: Combine wet and dry ingredients. Pour into loaf pan.
Personal Tip: Mix just until combined to avoid overworking the batter, which can make the bread tough.
Bake: Bake for 50-60 minutes or until a toothpick comes out clean.
Personal Tip: Rotate the pan halfway through baking to ensure even cooking and a perfectly golden crust.
Nutritional Information (Per Slice): Calories, 180, Protein, 5g, Carbohydrates, 15g, Fiber, 2g, Net Carbohydrates, 13g, Fat, 12g, Saturated Fat, 3g, Cholesterol, 35mg, Sodium, 220mg, Sugars, 2g, Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Choosing Zucchini: Select small to medium zucchini for the best texture and flavor. Larger zucchini tend to have more seeds and can be less flavorful.
- Prepping Zucchini: Grate zucchini using a box grater. Squeeze out excess moisture with a clean kitchen towel or cheesecloth to prevent the bread from becoming too soggy.
- Flavor Variations: Add a handful of chopped fresh herbs like basil, parsley, or dill for an extra burst of flavor. Sun-dried tomatoes or olives can also be added for a Mediterranean twist.
- Healthy Swaps: Use Greek yogurt instead of regular yogurt for added protein and a creamier texture. Whole wheat flour can be swapped for spelt flour for a different nutritional profile.
- Storing Leftovers: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Serving Suggestions: Serve slices warm with a dollop of Greek yogurt or a drizzle of olive oil. This bread pairs well with soups, salads, and can also be enjoyed on its own.
- Cost-Saving Tips: Buy zucchini in season when it's most abundant and affordable. Grate and freeze excess zucchini in measured portions for future baking.
- Baking Evenly: Rotate the loaf pan halfway through baking to ensure even cooking and a uniformly golden crust.
- Dairy-Free Option: Substitute feta cheese with a dairy-free cheese alternative and use a plant-based yogurt to make the recipe dairy-free.
- Texture Tips: For a lighter texture, sift the flours before mixing. Be careful not to overmix the batter to maintain the bread’s tender crumb.
Let's Learn About Feta Cheeses
Feta cheese, originally from Greece, is a brined curd cheese traditionally made from sheep's milk or a mixture of sheep and goat's milk. This gives it a tangy, salty flavor and a crumbly texture. Cow's milk feta, more common in the U.S., tends to be milder and creamier due to the different fat content in cow’s milk. Feta made from sheep or goat's milk typically has a richer, more complex flavor, which can add depth to dishes like this Herbed Zucchini & Feta Bread but cow's milk works perfectly as well. Feta is also lower in fat and calories than many other cheeses, making it a great option for those looking to add flavor without extra richness. Whether you prefer the traditional variety or the milder cow's milk version, feta is a versatile cheese that enhances many recipes with its unique taste.