This zucchini bread has a dense texture but it is light and packed full of flavor. Alongside garlic labneh, it makes a great meal starter.
Enjoy!
Zucchini Bread with Garlic Labneh
Mia Florea
This Zucchini Bread with Garlic Labneh is a savory twist on a classic, featuring moist, herb-infused zucchini bread paired with creamy, garlicky labneh. Perfect as a flavorful appetizer or snack.
Grate the zucchini, sprinkle the salt and set aside for 20 minutes and then squeeze out the excess liquid.
In a food processor, place the sour cream, eggs, melted butter, yogurt and half the grated zucchini. Blend until smooth.
Pour the mix in a bowl and add the flour, baking powder, baking soda and spices. Mix just until the dough starts to come together then add the crumbled feta cheese, grated parmesan, chopped chickpeas and the remaining grated zucchini.
Continue mixing until the dough forms but don’t over mix. It should be slightly sticky. Place in a loaf tin lined with parchment paper and brush the top with heavy cream or melted butter.
Bake in a preheated oven at 180° C/356° F for 50 minutes to 1 hour. Cool completely before serving.
For the garlic labneh:
In a bowl, mix together the yogurt and salt. Place a cheese cloth over a strainer and put the strainer over a bowl large enough to collect the strained liquid. Pour the yogurt into the cheese cloth and leave in the fridge at least overnight, preferably 24-48 hours.
When ready, add the garlic and serve with the zucchini bread.
Notes
Tip: You could replace the zucchini with kohlrabi, carrots or even bell peppers and get different flavor profiles and amaze guests with your versatile cooking skills.
I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since.
I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager.
After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.
