Ingredients:
Butter at room temperature for buttering a loaf pan
2-4 tablespoons poppy seeds (optional)
3 large eggs
1/2 cup plain yogurt (whole milk preferred)
Zest of 3 lemons
4 garlic cloves, chopped and sautéed in a little olive oil for a few minutes
1 pound zucchini, shredded, salted and left in a strainer for 30 minutes, then squeezed in a tea towel until dry
1 bunch scallions, chopped
1/3 cup dill, chopped
1/3 cup mint, chopped
1/3 cup parsely, chopped
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups all-purpose flour
3/4 cup feta, well-drained and crumbled OR 3/4 cup ricotta salata, crumbled or shredded (or a combo of the two)
1 cup pistachios, shelled and toasted
Summertime Apéritif Zucchini Bread
Tempting on any chacuterie board. Serve with your favorite pre-dinner cocktail, or Champagne.
Method:
- Pre-heat oven to 350F
- Butter your loaf pan and sprinkle 2 tablespoons of poppy seeds in the bottom and sides of pan so they stick to the butter.
- Whisk eggs and yogurt in a bowl.
- Switch to a wooden spoon or spatula and mix in: lemon zest, caramelized garlic, zucchini (as squeezed-dry as you can get it), scallions, dill, mint, and parsely.
- Mix in: baking powder, salt and flour.
- Mix in: crumbled feta and pistachios.
- Spread into pan, sprinkle more poppy seeds on top.
- Bake at 350F about 60-70 minutes or until tester comes out clean. (This one takes a while to bake because of the zucchini.) If you make this, please tag me on your instagram photos @tastegurus