Feta-Dill Zucchini Bread with Feta Butter

Name: Feta-Dill Zucchini Bread with Feta Butter
Yield: Makes 1 loaf
Ingredients: 1 pound, zucchini, shredded; 2 cups (10 ounces), all-purpose flour; ½ cup (2¾ ounces), 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, divided; 6 ounces, feta cheese, crumbled (1½ cups); ⅓ cup chopped, fresh dill; 2 ounces, feta cheese, crumbled (½ cup); 4 tablespoons, unsalted butter, softened

4 comments

Desserts or Baked Goods

Vegetables

Cheese

Quick Breads

Anyone lucky enough to have a vegetable garden is always looking for new ways to use up their surplus of zucchini, that notoriously abundant summer squash.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVESMakes 1 loaf

TIME1½ hours, plus 2 hours cooling

Feta-Dill Zucchini Bread with Feta Butter

A cookbook recipe exclusively for All-Access members from The Savory Baker

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, complemente...

This is a members' feature.