Savory Mediterranean Zucchini Bread
Savory Mediterranean Zucchini Bread is a soft, moist quick bread bursting with fresh zucchini, herbs, olives, feta cheese, and sun-dried tomatoes. Unlike its sweeter cousin, this version is rich, aromatic, and full of salty, tangy Mediterranean flavor. It’s perfect as a snack, side dish, or even a light lunch with soup or salad.
This one-bowl recipe is easy to make, keeps well, and is an excellent way to use up an abundance of summer zucchini while infusing your meal with Mediterranean flair.
Time
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Cooling Time: 10–15 minutes
Total Time: ~1 hour 15 minutes
Yields: 1 standard 9×5-inch loaf (8–10 slices)
Ingredients
Dry Ingredients:
1½ cups (180g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground black pepper
½ tsp dried oregano
¼ tsp garlic powder (optional)
Wet Ingredients:
2 large eggs
⅓ cup (80ml) olive oil
⅓ cup (80ml) plain Greek yogurt or sour cream
1 tbsp lemon juice
1 cup (about 1 small zucchini) grated, excess water squeezed out
Mediterranean Add-Ins:
½ cup crumbled feta cheese
¼ cup chopped sun-dried tomatoes (packed in oil, drained)
¼ cup pitted and chopped Kalamata or green olives
2 tbsp chopped fresh basil or parsley
Optional: 2 tbsp grated Parmesan for topping
Instructions
Step 1: Prep & Preheat
Preheat your oven to 180°C (350°F).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Grate the zucchini and use a clean towel or paper towel to squeeze out excess moisture.
Step 2: Mix the Batter
In a large bowl, whisk together the eggs, olive oil, Greek yogurt, and lemon juice.
Stir in the grated zucchini.
Add the flour, baking powder, baking soda, salt, pepper, oregano, and garlic powder. Mix gently just until combined (do not overmix).
Fold in feta, sun-dried tomatoes, olives, and fresh herbs.
Step 3: Bake
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle the top with Parmesan cheese if using.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success
Don’t skip squeezing the zucchini: Excess water can make the bread soggy.
Use good feta: Block-style feta crumbled by hand is creamier and less salty than pre-crumbled.
Herb swap: Fresh dill, thyme, or chives also work great in place of basil or parsley.
For muffins: Divide batter into a muffin tin and bake at 180°C (350°F) for 18–22 minutes.
Variations
Gluten-Free: Use a gluten-free all-purpose flour blend with xanthan gum.
Vegan: Replace eggs with flax eggs and use plant-based yogurt and cheese.
Spicy Kick: Add ¼ tsp crushed red pepper flakes or a dash of harissa paste.
Nutty Touch: Add 2 tbsp pine nuts or chopped walnuts for extra texture.
Cheesy Crust: Top with shredded mozzarella or more feta before baking.
FAQs
Q: Can I make this ahead of time?
A: Yes! This bread stays moist for up to 3 days at room temperature. Store it wrapped in foil or an airtight container.
Q: Can I freeze it?
A: Absolutely. Wrap slices or the whole loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or toast directly from frozen.
Q: What if I don’t have Greek yogurt?
A: You can substitute sour cream or plain full-fat yogurt. In a pinch, use buttermilk.
Q: Can I use yellow squash instead of zucchini?
A: Yes, just treat it the same way—grate and squeeze out the moisture before mixing.
Q: What can I serve it with?
A: Great alongside soups, salads, eggs, or served with hummus, tzatziki, or labneh as a snack.
Nutrition (Per Slice – based on 10 slices)
Calories: 190
Protein: 6g
Fat: 11g
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Sodium: 310mg
Calcium: 100mg
(Estimates may vary based on specific ingredients.)
Conclusion
Savory Mediterranean Zucchini Bread is the ultimate blend of wholesome and flavorful. The combination of briny olives, creamy feta, herbaceous notes, and the subtle sweetness of zucchini makes every bite satisfying and complex. It’s easy to make, endlessly adaptable, and perfect any time of day—from breakfast to dinner to snack time.
This recipe is a delicious way to enjoy Mediterranean ingredients baked into a cozy, comforting loaf—and a perfect way to use up seasonal zucchini.