Healthy Mediterranean Zucchini Loaf
A delicious savory snack or breakfast with all the Mediterranean flavors of feta, olives and lemon!
A really fun and nutritious way to enjoy with your morning coffee or tea. This loaf will not disappoint!
The key to this recipe is to squeeze out the liquids well from the zucchini shreds. You can also make this with an almond flour and coconut flour combination.
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Mediterranean Zucchini Loaf
Equipment
Ingredients
- 2 cups packed + squeezed zucchini, grated
- 3 eggs, lightly beaten
- 1/4 cup olive oil
- 1 medium lemon, zested
- 1½ cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp each garlic powder + onion powder
- salt and pepper to taste
- 1/3 cup kalamata olives, pitted + chopped
- 4 oz feta cheese, crumbled
- 2 tbs fresh dill, chopped
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350℉ (or 175℃). Line an 8×4 inch loaf pan with parchment paper.
- Squeeze out all the liquids from the zucchini shreds REALLY WELL. Set aside.
- In a large bowl, whisk together the eggs, oil and lemon zest. Add in the flour, baking powder, garlic powder, onion powder, salt and pepper to taste and mix to combine. Lastly, fold in the zucchini shreds, olives, feta, dill and mozzarella. Transfer this mixture to your loaf pan and spread out evenly. Bake for 50-55 minutes or until a toothpick comes out clean. Remove from oven and allow it to set in the pan for 15 minutes then transfer to a wire rack to completely cool prior to slicing.
Notes
Store leftovers in the fridge. Or store slices in the freezer up to 3 months.
If you’re making this with Almond Flour: 1 cup almond flour and 1/4 cup coconut flour plus 1/4 cup potato starch.
Nutrition
Calories: 250kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 428mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 18mg | Calcium: 193mg | Iron: 2mg
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Delicious,thank you for recipe. 😘👌
I’m so glad you loved the recipe!
Lovely recipe – swapped the flour to half almond flour and half unflavoured collagen was lovely
Thank you for trying out the recipe Ghazy! I’m glad it was enjoyed!
This has instantly become my all-time favorite recipe for zucchini! Fortunately I still have some zucchini in my garden so will make some loaves to freeze for the winter!
I was to make this but you didn’t answer the question about the lemon. I had the same question when I read though the recipe – are you calling for just the lemon zest, or zest AND juice of one lemon? The recipe is unclear.
Thank you.
She wrote 1 medium lemon, zested. It means the zest only.
Thanks for the clarification. I’ve never seen it written that way – usually “zest from one medium lemon” or “1 tablespoon lemon zest.” Appreciate your help.
Absolutely delicious.
i didnt have powdered garlic and onion, so I used fresh.
also didnt have feta cheese so I put more mozzarella
Im just not sure about a lemon… do you use lemon juice or lemon zest? I put lemon juice, and it was great.
i also made some chicken in a tomato/white wine sauce and combined it was just perfect.
Everything was gone in 10 minutes.
Hi Svetlana, I’m so happy the recipe was a winner for you guys! Thank you for trying it!!
Hi, can you please add to your recipes the Celsius values for your followers outside US. Thanks!
HI Alex, I do offer gram/liter conversions on all my recipes. I do forget to include the Celsius – so i’m sorry about that! I just updated this recipe though!
I hate to be critical but the loaf was not great. The problem is the lemon. It doesn’t work at all in this loaf. Maybe it would be better without the lemon but I wouldn’t want to take that chance and waste all the ingredients.
Hi Sandy, i’m sorry the recipe didnt work for you with the lemon!
A question: can this be made using chickpea flour (besan)?
HI Sam, i haven’t tried it but it should work