Feta-Dill Zucchini Bread with Feta Butter
By Camila ChaparroPublished on January 27, 2022
Time
1½ hours, plus 2 hours cooling
Yield
Makes 1 loaf
Ingredients
Zucchini Bread
1 pound (454 grams) zucchini, shredded2 cups (10 ounces/283 grams) all-purpose flour ½ cup (2¾ ounces/78 grams) whole-wheat flour 2 teaspoons baking powder 1 teaspoon baking soda ¾ teaspoon pepper ½ teaspoon table salt 3 large eggs 7 tablespoons unsalted butter, melted, divided6 ounces (170 grams) feta cheese, crumbled (1½ cups)⅓ cup chopped fresh dillFeta Butter
2 ounces (57 grams) feta cheese, crumbled (½ cup)4 tablespoons unsalted butter, softenedBefore You Begin
The test kitchen's preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe.
Instructions
- For the zucchini bread: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8½ by 4½-inch loaf pan. Place zucchini in center of dish towel. Gather ends together and twist tightly over sink to drain as much liquid as possible.
- Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, pepper, and salt together in large bowl. Whisk eggs and 6 tablespoons melted butter together in medium bowl, then stir in zucchini, feta, and dill. Using rubber spatula, gently fold zucchini mixture into flour mixture, then lightly knead batter with your oiled hands or bowl scraper until no dry spots remain (batter will be very thick).
- Scrape batter into prepared pan, smooth top with rubber spatula, and brush with remaining 1 tablespoon melted butter. Bake until toothpick inserted in center of loaf comes out with few moist crumbs attached, 1 hour 5 minutes to 1¼ hours, rotating pan halfway through baking.
- For the feta butter: Meanwhile, using fork, mash feta and butter in bowl until combined. Set aside until ready to serve. (Feta butter can be refrigerated for up to 3 days. Let come to room temperature before serving.)
- Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack, about 1½ hours. Slice and serve with feta butter.
Time
1½ hours, plus 2 hours coolingYield
Makes 1 loafIngredients
Zucchini Bread
Feta Butter
Ingredients
Zucchini Bread
Feta Butter
Ingredients
Zucchini Bread
Feta Butter
Why This Recipe Works
But there's no reason why zucchini bread shouldn't be made year-round—and there's no reason why the squash's flavors should be hidden behind lots of sugar in a sweet bread. In this savory spin, the zucchini flavor really shines, complemented by assertively briny feta cheese, grassy fresh dill, and a touch of nutty whole-wheat flour mixed in with the all-purpose flour. If you've ever made zucchini bread, you know that the vegetable releases lots of moisture, so you must squeeze the shredded zucchini in a dish towel before incorporating it. The consistency of this quick-bread batter also helps control moisture, since it's actually more of a dough than a batter. Even after it's squeezed, the zucchini releases sufficient moisture during baking to turn what starts out as a stiff, dry dough into a perfectly tender loaf. Brushing the top with melted butter before baking creates a craggy, crunchy crust that offers textural contrast to the soft interior. To reinforce the feta's flavor, slather the rich feta butter onto slices of this hearty vegetable loaf.
Before You Begin
The test kitchen's preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe.
Instructions
- For the zucchini bread: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8½ by 4½-inch loaf pan. Place zucchini in center of dish towel. Gather ends together and twist tightly over sink to drain as much liquid as possible.
- Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, pepper, and salt together in large bowl. Whisk eggs and 6 tablespoons melted butter together in medium bowl, then stir in zucchini, feta, and dill. Using rubber spatula, gently fold zucchini mixture into flour mixture, then lightly knead batter with your oiled hands or bowl scraper until no dry spots remain (batter will be very thick).
- Scrape batter into prepared pan, smooth top with rubber spatula, and brush with remaining 1 tablespoon melted butter. Bake until toothpick inserted in center of loaf comes out with few moist crumbs attached, 1 hour 5 minutes to 1¼ hours, rotating pan halfway through baking.
- For the feta butter: Meanwhile, using fork, mash feta and butter in bowl until combined. Set aside until ready to serve. (Feta butter can be refrigerated for up to 3 days. Let come to room temperature before serving.)
- Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack, about 1½ hours. Slice and serve with feta butter.
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