Zucchini + Feta Loaf
This zucchini and feta loaf is one of the best recipes I've ever created for our website!
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 8x4 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
You may also like this Easy Spinach and Feta Loaf
- 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.
Calories: 247kcal, Carbohydrates: 21g, Protein: 9g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.004g, Cholesterol: 65mg, Sodium: 539mg, Potassium: 135mg, Fiber: 1g, Sugar: 2g, Vitamin A: 286IU, Vitamin C: 3mg, Calcium: 222mg, Iron: 2mg
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