Turkish Family Restaurant in Brookline Village serves a delicious zucchini fritter known as Mücver. While I adore eating these bite-sized delights, making fritters often seems like a lot of work to me. You have to fry them and serve promptly, interfering with socializing, relaxing and preparing the rest of your meal. As a result, I have switched the recipe up a bit, creating a healthier Turkish zucchini bread with a lemony-yogurt dip. It's more nutrient dense than your typical bread-with-butter and shakes up the dinner scene.
To Make Zucchini Bread:
2 cups zucchini (grated, squeezed and drained)
1/4 cup olive oil
2 teaspoons lemon juice
2 teaspoons lemon zest
1 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup minced scallions
1/4 cup minced parsley
1/4 cup minced dill
1/2 cup crumbed feta
Preheat oven to 350, placing baking shelf (rack?) in center of oven.
Whisk together flour, salt, baking soda, baking powder and in a bowl.
Mix the zucchini, scallions, herbs feta, lemon juice, zest, olive oil and eggs in a large bowl.
Add wet ingredients to dry, stirring gently to combine.
Pour batter into a non-stick loaf pan (eyeballing my pan it looks like 9x5)
Bake about 45 minutes to 1 hour. When it's done, a toothpick inserted into center of bread should come out clean.