Zucchini feta bread with caramelized onion

Oh, the places your taste buds will go after one bite of this zucchini feta bread. (Can you tell school is around the corner and I’m beginning to feel nostalgic?)

zucchini feta bread slice

Right about now kitchens counters across the country are piled with mountains of zucchini and summer squash. A blessed bumper crop that turns people into zucchini bread baking machines. Fill the freezer now and enjoy a taste of summer in the dead of winter.

Summer may be winding down but my zucchini and yellow squash plants have missed the memo. I guess they’re late bloomers this year (pardon the pun), but so is my sweet corn. I won’t even mention the jalapeno plants that little bunny foo foo’s feasted on when a particular hunky hubby left the garden gate open one night. But I digress.

The plethora of flowers still adorning my zucchini and squash plants are a sure sign that I’ll have plenty of opportunity to fill the freezer with sweet bread, so tonight I decided to skip the sweet and go for the savory. Score one for this mama! Being ever mindful of sodium, there’s a scant quarter-cup of feta cheese that can easily be adjusted to personal taste or omitted entirely. The caramelized onion, however, is a must have and well worth the effort.

zucchini bread with feta and caramelized onion

Zucchini feta bread is a delicious side dish, which is how my family enjoyed it this evening, but would also make a unique appetizer served in small wedges or slices if baked in a square pan. I bet it would be even better paired with a fruity red wine. Note to self.

As always, twist and turn this recipe and make it your own — and be sure to tell me how it turns out!

Zucchini feta bread with caramalized onion
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ½ medium onion, chopped
  • 2 green onions, chopped
  • 1 Tablespoon butter or margarine
  • ½ Cup whole wheat pastry flour
  • ½ Cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 Tablespoon vegetable shortening
  • 1 Cup thinly sliced zucchini or yellow squash
  • ¼ Cup crumbled feta cheese
  • 2 whole eggs + 2 egg whites, beaten
  • ½ teaspoon ground black pepper
  • ¾ teaspoon dried thyme
  • 1 teaspoon garlic powder
  1. Sautee chopped onions in a tablespoon of melted butter or margarine over medium heat until golden brown.Cool completely.
  2. In a medium bowl, mix flours and baking powder together and cut the vegetable shortening into the mix using a pastry knife or two knives.
  3. Add remaining ingredients and stir together by hand. Be careful not to over mix.
  4. Bake at 350 degrees in a greased 9 inch square pan or pie plate for 30 minutes.



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