Thursday, November 5, 2009

Turkish Zucchini Bread

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 eggs
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.


  1. Looks awesome... lovin' the lemon zest and feta. Bet that packs a nice punch!

  2. Sounds like a delicious unique bread!

  3. Thanks : ) it sounds a little funny at first (in my opinion) but the flavor combination results in such a rich and savory bread.

  4. Thanks for the recipe. I used to make it a lot a few years ago but then I lost my recipe. This is worth a try.

  5. This sounds really good and unique! I'm accustomed to sweet zucchini breads, I think this savory one would be wonderful.


Tried my recipe? Please let me know how it turned out for you! Be honest (and kind!)