Mediterranean Zucchini Feta Mint Cake
This Mediterranean Zucchini Feta Mint Cake is a light yet savory bake that celebrates fresh zucchini, briny feta, and fragrant mint. It’s perfect as a side dish, snack, or even a light lunch when paired with a salad. Moist from the zucchini and rich with olive oil, the cake has a beautiful balance of earthy, tangy, and herby flavors. Serve it warm or at room temperature for a Mediterranean-inspired treat.
Time
Prep time: 20 minutes
Bake time: 40–45 minutes
Cooling time: 10 minutes
Total time: ~1 hour 15 minutes
Ingredients
2 cups grated zucchini (squeezed of excess moisture)
1 cup crumbled feta cheese
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt (reduce slightly if feta is very salty)
3 large eggs
½ cup olive oil
½ cup plain yogurt (or milk)
2 tbsp fresh mint leaves, finely chopped
1 tbsp fresh parsley (optional, for extra freshness)
Black pepper, to taste
Instructions
Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan or an 8-inch square baking dish with parchment paper.
Prepare zucchini: Grate the zucchini and squeeze out excess water using a clean towel or paper towel.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
Mix wet ingredients: In a large bowl, beat the eggs lightly. Add olive oil and yogurt, whisking until smooth.
Combine: Stir grated zucchini, feta cheese, mint, and parsley into the wet mixture.
Fold batter: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Bake: Pour batter into prepared pan. Smooth the top and bake for 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool & serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Tips
Drain zucchini well: Too much liquid will make the cake heavy and soggy.
Use good feta: A block of feta crumbled by hand gives better flavor and texture than pre-crumbled.
Fresh mint is key: Dried mint won’t have the same brightness. Use fresh herbs whenever possible.
Serving idea: Slice thick and serve with a drizzle of olive oil or alongside a Greek salad.
Storage: Keeps 2–3 days in the fridge; reheat slices briefly in the oven or a skillet for best taste.
Variations
Cheese Swap: Replace feta with goat cheese or a mild ricotta for a creamier flavor.
Add-ins: Chopped sun-dried tomatoes, olives, or caramelized onions bring extra Mediterranean flair.
Gluten-Free: Use a gluten-free flour blend.
Lighter Version: Swap half the oil with extra yogurt for fewer calories and a tangier taste.
Mini Cakes: Bake in muffin tins for individual savory muffins (20–22 minutes bake time).
Q&A
Q: Can I make this cake ahead of time?
Yes, it reheats well and also tastes great at room temperature.
Q: Can I freeze it?
Yes. Wrap slices tightly and freeze up to 2 months. Thaw at room temperature or warm in the oven.
Q: My cake turned out dense. What went wrong?
Likely too much moisture from the zucchini or overmixing the batter. Make sure to squeeze zucchini well.
Q: Can I make it dairy-free?
Yes. Replace feta with a dairy-free cheese and use a dairy-free yogurt.
Q: Can I use whole wheat flour?
Yes, but the cake will be a bit denser. For balance, try half whole wheat and half all-purpose.
Nutrition
(per slice, based on 10 slices)
Calories: ~230
Protein: ~7 g
Carbs: ~20 g
Fat: ~14 g
Fiber: ~2 g
Sodium: ~350 mg
Conclusion
The Mediterranean Zucchini Feta Mint Cake is a savory, herb-filled loaf that’s moist yet light, and perfect for any time of day. It pairs the freshness of zucchini and mint with the rich tang of feta, making it a versatile dish to enjoy warm with soups, as part of a mezze platter, or as a stand-alone snack. Easy to prepare, customizable, and full of Mediterranean character, it’s a recipe you’ll want to keep on repeat.