Moist & Savory Feta Dill Zucchini Bread Recipe
There’s nothing better than baking a loaf of feta dill zucchini bread when my garden is overflowing with fresh zucchini. It’s moist, flavorful, and perfect for when you want something savory instead of sweet. The salty feta cheese melts into the bread, the fresh dill adds a pop of herby goodness, and the zucchini keeps it soft and tender.
Servings: 8 servings
Calories: 304kcal
Equipment
Ingredients
- 2 cups Zucchini (grated)(about 2 medium, skin on, moisture squeezed out)
- 2 cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Eggs (room temperature)
- ½ cup olive oil or vegetable oil
- ½ cup Greek Yogurt (plain)
- 1 cup Feta Cheese (crumbled)
- ¼ cup Dill (fresh)(finely chopped)
- 1 clove Garlic (minced, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- Grate the zucchini using the large holes of a box grater. Sprinkle a bit of salt on the zucchini and let it sit in a colander for 20 minutes to allow the excess moisture to drain out. 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.
Nutrition
Calories: 304kcal | Carbohydrates: 27g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 686mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 195mg | Iron: 2mg