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Zucchini Bread with Garlic Labneh
5 from 3 votes

Zucchini Bread with Garlic Labneh

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.

Prep Time
10 mins
Cook Time
1 hr
Additional Time
8 hrs 20 mins
Total Time
9 hrs 30 mins
Servings: 10 servings
Cuisine: International

Ingredients

For the zucchini bread:
  • 1½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cumin ground
  • 1 tsp chilli powder
  • 1 tsp black pepper freshly ground
  • 2 egg
  • 1 ½ cups zucchini about 1 medium sizes zucchini, freshly grated
  • 1/4 cup butter melted
  • ½ cup yogurt
  • ¼ cup feta cheese crumbled
  • ¼ cup sour cream
  • ½ cup chickpea cooked, chopped
  • ½ cup Parmesan Cheese freshly grated
For the garlic labneh:
  • 500 g yogurt (full fat)
  • 2 tsp salt
  • 1 garlic finely grated, medium clove

Instructions

For the zucchini bread:
    Cup of Yum
  1. Grate the zucchini, sprinkle the salt and set aside for 20 minutes and then squeeze out the excess liquid.
  2. In a food processor, place the sour cream, eggs, melted butter, yogurt and half the grated zucchini. Blend until smooth.
  3. 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.
  4. 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.
  5. Bake in a preheated oven at 180° C/356° F for 50 minutes to 1 hour. Cool completely before serving.
For the garlic labneh:
  1. 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.
  2. 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.