My cookbook is here! 
This zucchini and feta loaf is one of the best recipes I’ve ever created for our website!
This one bowl zucchini and feta loaf is the ultimate shortcut to authentic Mediterranean flavor without the mountain of dishes. Perfect for busy weeknights or effortless weekend brunching, this recipe brings together a handful of simple ingredients in just a single bowl.
Every slice is packed with classic Greek flavors, celebrating a vibrant combination of fresh herbs and rich cheeses. The classic trio of zucchini, scallions, and plenty of fresh dill provides a bright, earthy base that beautifully mimics traditional Mediterranean savory pies.
Texture is where this loaf truly shines, achieving a flawless balance of moisture and richness. The combination of buttermilk and eggs creates a remarkably tender, melt in your mouth crumb, while the grated zucchini keeps the interior beautifully soft.
If you like this recipe, you will also love my Healthy Savory Zucchini Bread or my Healthy Mediterranean Zucchini Loaf.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Zucchini + Feta Loaf
Ingredients
- 1 small zucchini, grated + squeezed
- 2 eggs, lightly beaten
- 1/4 cup (55 g) olive oil
- 3/4 cup (175 ml) buttermilk
- 1½ cups (185 g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 scallions, diced
- 2 tbs dill, chopped
- 1/2 cup (55 g) shredded mozzarella
- 5 oz (140 g) feta cheese, crumbled
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, olive oil and buttermilk until smooth. Next, sift in the flour, baking powder, salt and mix to combine. Fold in the scallions, dill, mozzarella and feta. Transfer mixture to the pan and spread out evenly. Bake for 50 minutes to 1 hour or until a toothpick comes out clean. Allow to set in your pan for 15 minutes then transfer to a wire rack to cool completely.
Notes
- Best served reheated.
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use melted butter or avocado oil instead of olive oil.
- You can use kefir instead of buttermilk.
- You can use any type of shredded cheese you prefer.