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 8x4 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