Crumbled Feta


Prep time: 45 minutes
Cooking time: 45 minutes

Ingredients

2 cups flour
1 tbsp baking powder
¼ tsp baking soda
½ tsp salt
2 eggs
½ cup greek yogurt
1 cup shredded and drained squash (or zucchini)
½ cup sliced green onion
1 cup pitted and chopped kalamata olives
⅓ cup olive oil
⅓ cup chopped dill
Zest from 1 lemon
Butter, for greasing pan

Squash & Olive Bread

I have a 30 pound squash and this is recipe 1 of 500 that I will need to make in order to use up the whole thing. For the life of me I couldn’t figure out what kind of squash it is, but you can use zucchini or yellow squash as a substitute. This one was inspired from my mom’s world famous (in my eyes) olive bread and zucchini bread recipes. I figured, why the heck, let’s combine the two! Turns out, this was a GENIUS idea. Great for toast at breakfast with butter or sliced avocado or even as a dinner side, this is very versatile and, dare I say, pretty friggin easy.

Prep time: 45 minutes
Cooking time: 45 minutes

Ingredients

2 cups flour
1 tbsp baking powder
¼ tsp baking soda
½ tsp salt
2 eggs
½ cup greek yogurt
1 cup shredded and drained squash (or zucchini)
½ cup sliced green onion
1 cup pitted and chopped kalamata olives
⅓ cup olive oil
⅓ cup chopped dill
Zest from 1 lemon
Butter, for greasing pan

Directions

  1. Preheat oven to 375 degrees and grease a loaf pan with butter
  2. Shred about 3 cups of squash using the large holes of a box grater (or if you have the sweet shredding attachment for your food processor, take the short cut). Place the shredded squash in a mesh strainer or paper towels and coat with salt. Let it sit while chopping the remaining ingredients.
  3. Roughly chop kalamata olives.
  4. Chop green onion thinly, even the white parts.
  5. Chop dill.
  6. Add flour, baking powder, baking soda, salt to a bowl
  7. In large bowl, beat eggs and mix in greek yogurt until you have a smooth consistency. This may take about a minute. You can use a mixer, but I felt it would have required more clean up and not very necessary.
  8. Now that the salt has drawn out the moisture from the squash, squeeze the living heck out of it.
  9. Add squash, green onion, olives, olive oil, dill and lemon zest to egg mixture and stir to combine
  10. Fold in the flour mixture
  11. Pour batter into loaf pan, bake for 45 minutes, turning halfway. The bread is cooked when a toothpick inserted in the middle comes out clean

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