Moist & Savory Feta Dill Zucchini Bread Recipe

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Moist & Savory Feta Dill Zucchini Bread Recipe is my go-to when the garden gives me more zucchini than I know what to do with. The salty feta melts into the bread, fresh dill adds a burst of flavor, and the zucchini keeps every bite soft and moist. Perfect for brunch, as a side with soup, or simply toasted with butter.

INGREDIENTS YOU’LL NEED:

2 cups grated zucchini – I keep the skin on for extra color and nutrients, and I always squeeze out the water so the bread isn’t soggy.
2 cups all-purpose flour – This is my go-to base for a soft and tender loaf.
1 teaspoon baking powder – Helps the bread rise and stay fluffy.
½ teaspoon baking soda – Works with the yogurt to give the bread a nice lift.
½ teaspoon salt – Brings out all the flavors without making it too salty.
½ teaspoon black pepper – Adds just a little warmth and depth.
2 large eggs (room temperature) – They hold everything together and give the bread structure.
½ cup olive oil – Keeps the bread moist and adds a hint of rich flavor.
½ cup plain Greek yogurt – Makes the bread extra moist and adds a nice tang.
1 cup crumbled feta cheese – I love how the salty, creamy bits melt into the bread.
¼ cup fresh dill – Gives the bread that fresh, herby kick I can’t get enough of.
1 clove garlic (minced, optional) – Adds a little extra savory punch if you like garlic flavor.

Why You’ll Love This Savory Zucchini Bread Recipe?

I’ve made a lot of zucchini bread over the years, but this one stands out because:

It’s a savory quick bread recipe—no sugar overload here.
The zucchini bread with feta stays moist for days.
It’s perfect for garden zucchini recipes when you need a tasty way to use them up.
You can enjoy it warm, at room temperature, or even toasted the next day.

How to Make Zucchini Bread with Feta and Dill?

Time needed: 1 hour and 10 minutes

Preheat the oven:

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Grate the zucchini:

Grate the zucchini using the large holes of a box grater. Squeeze out as much water as possible.
Mix dry ingredients:

In a large bowl, whisk flour, baking powder, baking soda, salt, and pepper.
Mix wet ingredients:

In another bowl, whisk eggs, olive oil, and Greek yogurt. Stir in zucchini, feta, dill, and garlic.
Combine:

Gently fold wet ingredients into dry ingredients until just combined—don’t overmix.
Bake:

Pour batter into the loaf pan and bake 45–55 minutes, or until a toothpick comes out clean.
Cool and enjoy:

Let cool for 10 minutes before removing from the pan, then transfer to a wire rack.

FAQ – FREQUENTLY ASKED QUESTIONS:

How do I keep zucchini bread from being soggy?

I always squeeze out as much water as I can from the grated zucchini before mixing it in.

Can I make this bread ahead of time?

Yes, it stays fresh for a couple of days at room temperature or up to a week in the fridge.

Do I have to use Greek yogurt?

No, but I love how it keeps the bread moist. Sour cream works too.

How do I know when the bread is done?

I stick a toothpick in the center—if it comes out clean, it’s ready.

Tips for the Best Savory Zucchini Bread Recipe:

Squeeze the zucchini well to avoid a soggy loaf.
Use crumbled block feta, not pre-crumbled, for the best flavor.
Fresh dill makes a difference, but dried works in a pinch.
For extra flavor, sprinkle a little feta on top before baking.

ZUCCHINI BREAD RECIPE SUBSTITUTIONS AND VARIATIONS:

Swap feta for goat cheese – I love doing this when I want a creamier, tangier flavor.
Use sour cream instead of Greek yogurt – It still keeps the bread moist and adds a nice tang.
Try whole wheat flour – I sometimes use half whole wheat and half all-purpose for a heartier loaf.
Add chopped olives – They give a salty, briny bite that pairs perfectly with dill.
Mix in sun-dried tomatoes – They add little pops of sweetness and extra flavor.

WHAT IS SERVED WITH SAVORY ZUCCHINI BREAD?

I usually serve this feta dill zucchini bread alongside a big bowl of soup or a fresh salad for lunch. It’s perfect for brunch gatherings, summer picnics, or even holiday dinners. I love pairing it with iced tea in the summer or a glass of white wine for a cozy evening meal.

How to Store and Serve Feta Dill Zucchini Bread?

I usually store my feta dill zucchini bread wrapped in foil or in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. It also freezes well—just wrap tightly and freeze for up to 3 months.

Serve it warm with butter, as a side to soups or salads, or toast slices for breakfast.

Final Thoughts on This Fresh Dill Bread Recipe:

This easy zucchini bread loaf is one of my favorite ways to turn extra zucchini into something delicious. The feta and dill make it savory, the Greek yogurt keeps it moist, and it’s so simple to bake. Next time you’re looking for a new garden zucchini recipe, give this one a try—you might find it becomes your new favorite.

LOOKING FOR MORE ZUCCHINI RECIPES? TRY THESE!

Heavenly Chocolate Banana Zucchini Bread: It combines the sweetness of ripe bananas, the hidden goodness of zucchini, and a decadent dose of chocolate for the perfect loaf.

The Best Garden Fresh Zucchini Soup: This recipe transforms humble zucchini into a silky, rich soup that’s as nourishing as it is delicious.

Sauteed Balsamic Zucchini and Mushrooms: In this recipe, fresh zucchini and earthy mushrooms are expertly sautéed to perfection, their natural flavors enhanced by the sweet and tangy notes of balsamic glaze.

WHOLE LOAF OF FETA DILL ZUCCHINI BREAD ON A WOODEN CUTTING BOARD

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