Savory Mediterranean Zucchini Loaf

A Delightful Twist on a Classic Loaf

If you’re looking for a unique and delicious way to enjoy zucchini, this Savory Mediterranean Zucchini Loaf is the perfect recipe. Combining the fresh flavors of zucchini, tangy feta cheese, sun-dried tomatoes, and aromatic herbs, this loaf is moist, flavorful, and incredibly versatile. Whether served as a light meal, a side dish, or an appetizer, this Mediterranean-inspired bread will quickly become a favorite.

Why You’ll Love This Recipe

• Packed with Flavor – The combination of feta cheese, sun-dried tomatoes, and Mediterranean herbs makes this a taste sensation.
• Healthy and Nutritious – Zucchini adds moisture and nutrients without extra calories.
• Versatile – Great for breakfast, lunch, or as a snack.
• Easy to Make – No yeast required, just mix and bake.
• Meal Prep Friendly – Stores well for a few days and freezes beautifully.

Ingredients

• 2 cups zucchini, grated and excess moisture squeezed out
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 3 eggs
• 1/3 cup olive oil
• 1/2 cup plain Greek yogurt
• 1/2 cup crumbled feta cheese
• 1/3 cup sun-dried tomatoes, chopped
• 1/4 cup chopped Kalamata olives (optional)
• 1/4 cup grated Parmesan cheese

Step-by-Step Instructions

1. Prepare Your Ingredients

Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible to prevent the loaf from becoming too wet. Chop the sun-dried tomatoes and olives.

2. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

3. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, oregano, basil, and garlic powder.

4. Whisk the Wet Ingredients

In a separate bowl, whisk together the eggs, olive oil, and Greek yogurt until well combined.

5. Combine Everything

Gently fold the wet ingredients into the dry ingredients. Add the grated zucchini, feta cheese, sun-dried tomatoes, olives (if using), and Parmesan cheese. Mix until just combined; avoid overmixing to keep the loaf tender.

6. Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Serve

Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Variations and Substitutions

• Cheese Options: Swap feta for goat cheese or shredded mozzarella for a different flavor profile.
• Add Protein: Include cooked bacon or diced ham for a heartier loaf.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Vegan Alternative: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use dairy-free cheese and yogurt.

Serving and Storage

Servings:

This recipe makes one 9×5-inch loaf, yielding 8-10 slices.

Storage:

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Freeze individual slices wrapped in plastic wrap for up to 3 months.

Reheating:

• Toast slices in a skillet for a crispy edge.
• Warm in the microwave for 10-15 seconds.

Frequently Asked Questions

How do I keep my zucchini loaf from being too wet?

Squeeze out as much moisture as possible from the grated zucchini before adding it to the batter. This step is crucial for the right texture.

Can I make this loaf in muffin form?

Yes! Divide the batter into a muffin tin and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

What can I serve with this zucchini loaf?

Enjoy it with a side of Greek salad, hummus, or a bowl of soup for a complete meal.

Can I use fresh tomatoes instead of sun-dried?

Sun-dried tomatoes add a concentrated flavor, but you can substitute them with finely chopped fresh tomatoes. Be sure to remove excess juice to avoid excess moisture.

Is this zucchini loaf suitable for kids?

Yes! It’s a great way to sneak in vegetables. You can adjust the herbs and seasonings if your child prefers milder flavors.

Can I make this loaf dairy-free?

Yes, substitute feta and Parmesan with dairy-free cheese alternatives and use a plant-based yogurt.

Why did my loaf sink in the middle?

This can happen if the batter is too wet or underbaked. Ensure you squeeze out zucchini moisture and bake thoroughly.

Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pine nuts add great texture and a nutty flavor.

What’s the best way to reheat a frozen slice?

Let the slice thaw at room temperature for 15-20 minutes, then warm it in a toaster oven or microwave.

Can I add more vegetables?

Yes! Try adding shredded carrots, spinach, or bell peppers for extra nutrition.

Conclusion

This Savory Mediterranean Zucchini Loaf is a perfect combination of fresh, tangy, and herbaceous flavors. Whether you enjoy it warm or cold, as a snack or side, it’s a wonderful way to bring Mediterranean goodness into your kitchen. Try it today and savor every bite!

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