Description
This Mediterranean Zucchini Loaf is a savory, moist bread bursting with flavors of fresh dill, tangy feta, kalamata olives, and a hint of lemon zest. Perfect for a light lunch, snack, or a unique addition to brunch, this loaf blends wholesome zucchini with Mediterranean ingredients for a delicious and nutrient-packed treat.
Ingredients
Main Ingredients
- 2 cups packed and 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 garlic powder
- 1/2 tsp onion powder
- Salt, to taste
- Pepper, to taste
- 1/3 cup kalamata olives, pitted and chopped
- 4 oz feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven: Set your oven to 350℉ (175℃). Line an 8×4 inch loaf pan with parchment paper to prevent sticking and for easy removal.
- Prepare the zucchini: Grate the zucchini and then squeeze out all excess liquid thoroughly. This step is crucial to avoid a soggy loaf and ensure proper texture.
- Mix wet ingredients: In a large bowl, whisk together the lightly beaten eggs, olive oil, and lemon zest until well combined, infusing the batter with citrus aroma and moistness.
- Add dry ingredients: To the wet mixture, add all purpose flour, baking powder, garlic powder, onion powder, salt, and pepper. Mix until fully incorporated, forming the batter base.
- Fold in extras: Gently fold in the squeezed zucchini, chopped kalamata olives, crumbled feta cheese, fresh dill, and shredded mozzarella cheese, ensuring even distribution without overmixing.
- Transfer and bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf: Remove from the oven and allow the loaf to set in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing to maintain structure and enhance flavors.
Notes
- Make sure to squeeze the zucchini thoroughly to prevent excess moisture that can make the loaf dense or soggy.
- If you prefer, you can substitute kalamata olives with green olives or omit for a milder flavor.
- For a gluten-free version, replace the all purpose flour with a gluten-free baking flour blend.
- Store the loaf in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- Reheat slices in a toaster oven or microwave before serving for a warm treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
