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A delicious savory snack or breakfast loaf with all the Mediterranean flavors of feta, zucchini, olives and lemon!
A really fun and nutritious way to enjoy with your morning coffee or tea. This Mediterranean zucchini 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
A delicious savory snack or breakfast loaf with all the Mediterranean flavors of feta, zucchini, olives and lemon!
Equipment
Ingredients
- 2 cups packed + squeezed (248 g) zucchini, grated
- 3 eggs, lightly beaten
- 1/4 cup (54 g) olive oil
- 1 medium lemon, zested
- 1½ cups (187 g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp each garlic powder + onion powder
- salt and pepper , to taste
- 1/3 cup (45 g) kalamata olives, pitted + chopped
- 4 oz (115 g) feta cheese, crumbled
- 2 tbs fresh dill, chopped
- 1/2 cup (56 g) 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
You may also like this Sun-Dried Tomato + Zucchini Bread
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.
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
Did you make this recipe?Please let us know by leaving a star rating and review!
I’d rather use an 8×8 or 9×9 pan and cut the bread into squares or rectangles.
Yes you can do that with this recipe!
Thank you. Can’t wait to try them
Enjoy!
On squeezing out the zucchini, a couple of suggestions. a) put the grated zucchini in a colander; sprinkle it w/~1 t kosher salt; mix it in; let it sit for 15-30 minutes. Then take handfuls of the grated zucchini a hard squeeze to force out the liquid. (Rather like packing a really hard snowball.) b) THEN transfer each compressed clump of zucchini to the center of a clean dish towel. When you have all the zucchini in the dish towel, bring the corners together and twist the towel to tightly close it. You will be amazed at how much more liquid you can get out. You’ll need to fluff the zucchini before adding it to the recipe.
And the next time, instead of using lemon zest, I think I’m going to try ~1/8th of a salt-preserved lemon. (Remove & toss the pulp; rinse well; finely mince.)
Hi Rosemary, thank you for taking the time to share your feedback with us! Very helpful!!
Is the zucchini measured before or after squeezing out all the liquid ?
Can I use black olives instead of Kalamata ?