Best 4 Dill Zucchini Batter Bread Recipes

Title: A Culinary Symphony: Dill Zucchini Batter Bread - Indulge in a Trio of Delightful Variations

Immerse yourself in a culinary journey with our comprehensive guide to Dill Zucchini Batter Bread. This versatile and savory treat has captured the hearts of food enthusiasts worldwide, offering a symphony of flavors that tantalize the taste buds. From the classic Dill Zucchini Batter Bread to its tantalizing variations infused with sun-dried tomatoes and feta or the delectable combination of bacon and cheese, this article presents a delectable trio of recipes that cater to every palate. Prepare to embark on a culinary odyssey as we unveil the secrets behind this beloved dish, ensuring a perfect balance of flavors and textures in every bite.

Introduction:
Dill Zucchini Batter Bread stands as a testament to the culinary creativity that can transform humble ingredients into an extraordinary dish. This savory delight finds its roots in the classic zucchini bread, elevated by the addition of fresh dill and a crispy batter coating. The result is a symphony of flavors and textures that will leave you craving more. This article presents three distinct variations of Dill Zucchini Batter Bread, each offering a unique twist on the original. Discover the classic Dill Zucchini Batter Bread, bursting with the vibrant flavors of fresh dill and zucchini, complemented by a crispy batter crust. Explore the Sun-Dried Tomato and Feta Variation, where the tangy sun-dried tomatoes and creamy feta cheese add a delightful Mediterranean flair. Indulge in the Bacon and Cheese Variation, a savory combination that brings smoky bacon and melted cheese together in perfect harmony.

Variations:
1. Classic Dill Zucchini Batter Bread: Experience the timeless flavors of the original Dill Zucchini Batter Bread. Fresh dill and grated zucchini blend seamlessly within a batter coating, creating a symphony of flavors and textures that will leave you craving more. Prepare to be captivated by its simplicity and crave-worthy taste.

2. Sun-Dried Tomato and Feta Variation: Embark on a culinary journey to the Mediterranean with the Sun-Dried Tomato and Feta Variation. Tangy sun-dried tomatoes and creamy feta cheese elevate this classic dish to new heights. Expect a burst of flavors and textures with every bite, making this variation a delightful treat for any occasion.

3. Bacon and Cheese Variation: Indulge in the ultimate comfort food with the Bacon and Cheese Variation. Crisp bacon and melted cheese unite in perfect harmony, adding a smoky and savory dimension to the classic Dill Zucchini Batter Bread. Prepare to satisfy your cravings with every bite of this irresistible variation.

Conclusion:
Dill Zucchini Batter Bread, in all its variations, stands as a testament to the boundless creativity that exists within the culinary world. From the simplicity of the classic recipe to the tantalizing twists of the Sun-Dried Tomato and Feta Variation and the Bacon and Cheese Variation, this dish offers a delightful experience for every palate. With its ease of preparation and versatility, Dill Zucchini Batter Bread is a must-try for home cooks and food enthusiasts alike. So gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds dancing with joy.

Let's cook with our recipes!

DILL ZUCCHINI BATTER BREAD

Dill Zucchini Batter Bread image

I like to bake with yeast. Many people feel they don't have time to make a yeast bread, but this one is easy and doesn't need kneading or long rising times. But, the house smells wonderful from this baking. It rises once for 30 minutes. You can do this!

Provided by Sharon Whitley

Categories Savory Breads

Time 1h

Number Of Ingredients 10

Ingredients

2 1/2 c all purpose flour (or unbleached flour)
1 Tbsp sugar
1/4 tsp salt
2 tsp dill weed
1 pkg active dry yeast
3/4 c milk
1/4 c margarine or butter
1/2 c grated zucchini, well drained
1/2 c ricotta cheese
1 egg

Steps:

1. Grease 1 1/2 quart casserole or 8 cup ring mold. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt, dill weed and yeast; blend well.
2. In small saucepan, heat milk and margarine until very warm (120-130 degrees F). Add warm liquid, zucchini, cheese and egg to flour mixture. blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a stiff batter. Spoon into prepared casserole. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light, about 30 minutes. ( I heat a cup of water in my microwave, and then slip the pan into microwave to rise. It's draft free and a warm. Do not run microwave while bread is rising.)
3. Heat oven to 350. Bake 30-40 minutes or until deep golden brown.. Immediately remove from pan, cool on wire rack.

DILL BATTER BREAD

Dill Batter Bread image

Even those who don't consider themselves bakers can make this bread with success. And your guests will be delighted! -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Time 2h5m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

Ingredients

1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons dill weed
1-1/2 teaspoons salt
4-1/2 cups all-purpose flour
1 cup water
1 cup 2% milk
1/4 cup canola oil
1 large egg, room temperature
2 teaspoons butter, melted
1/2 teaspoon kosher salt

Steps:

In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover and let rise until doubled, about 1 hour., Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake until bread is deep golden brown and sounds hollow when tapped, 45-50 minutes., Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely.

Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 298mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

Zucchini Bread with Lemon Honey Butter image

Provided by Food Network Kitchen

Time 1h25m

Yield 2 loaves

Number Of Ingredients 15

Ingredients

3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon grated lemon zest

Steps:

Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
In a small bowl, combine the butter, honey and lemon zest and mix together well.

DILL BREAD

Dill Bread image

This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 large egg, room temperature, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

To ensure even cooking, use a loaf pan that is no larger than 9x5 inches. A larger pan will result in a thinner, less cooked loaf.
Grate the zucchini on the large holes of a box grater. This will help to release more moisture from the zucchini, which will make the bread more moist.
Do not overmix the batter. Overmixing will result in a tough, dense loaf of bread.
Bake the bread until a toothpick inserted into the center comes out clean. Overbaking will dry out the bread.
Allow the bread to cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Dill zucchini batter bread is a delicious and easy-to-make quick bread that is perfect for breakfast, lunch, or dinner. It is moist, flavorful, and packed with fresh zucchini. With its simple ingredients and quick preparation time, this bread is sure to become a family favorite. So next time you have some extra zucchini on hand, be sure to give this recipe a try!