Zucchini, Feta & Olive Savory Cake
This Zucchini, Feta, and Olive Cake is a savory Mediterranean-inspired bake that’s perfect for brunch, light lunch, or as a picnic snack. It’s moist, full of flavor, and packed with grated zucchini, salty feta, and briny olives. Think of it as a delicious cross between a loaf and a crustless quiche—hearty enough to stand alone but versatile enough to pair with a fresh salad or a bowl of soup. Best of all? It’s just as tasty warm or cold.
Cooking time: 40 to 45 minutes
Servings: 6 to 8 people2 medium zucchini
3 eggs
150 g of flour
1 sachet of chemical yeast
10 cl olive oil
10 cl of milk
150 g of feta
80 grams of dried black or green olives
Sel, poivre
Herbs of Provence (optional)
Preparation:
1. Preheat the oven to 180 ° C (th. 6).
2. Grate the zucchini with their skin, then squeeze them lightly to remove any excess water.
3. In a salad bowl, beat eggs with oil and milk.
4. Add flour and yeast, then mix until you get a homogeneous batter.
5. Incorporate grated zucchini, crumbled feta, olives cut into rugs, and possibly a pinch of herbs from Provence.
6. Slightly salty (feta is already salty), pepper to your taste.
7. Pour the preparation into a buttered cake mold or baking paper shirt.
8. Bake for 40-45 minutes. The cake must be well gilded and the knife’s blade must come out dry.
9. Let it cool before it unmolds.
❓ Q&A:
Q: Can I use yellow squash instead of zucchini?
A: Yes! Yellow squash works just as well—just grate and squeeze out the moisture the same way.
Q: Can I make it gluten-free?
A: Absolutely—just substitute all-purpose flour with a gluten-free 1:1 baking blend.
Q: What kind of olives work best?
A: Kalamata or green olives are both great; just make sure they’re pitted and chopped. Go with your taste preference!
Q: How should I store leftovers?
A: Keep in an airtight container in the fridge for up to 4 days. It also freezes well—wrap slices individually and freeze for up to 2 months.
Tips for Success:
Squeeze that zucchini! Grate your zucchini, then use a clean kitchen towel or paper towel to squeeze out as much moisture as possible—this keeps the cake from being soggy.
Mix-ins matter: Add fresh herbs like dill, parsley, or thyme for extra depth.
Don’t overmix: Once you add the flour, mix just until combined to keep the texture tender.
Cheese swaps: Feta adds a sharp tang, but you can try goat cheese or grated Parmesan for a twist.
Bake in muffin tins for individual portions—great for meal prepping or lunchboxes.
Nutrition (per slice, based on 10 slices):
Calories: ~180–220
Protein: ~6–8g
Fat: ~12–14g
Saturated Fat: ~4g
Carbohydrates: ~12–15g
Fiber: ~1–2g
Sugar: ~1–2g
Sodium: ~350–500mg (depending on feta and olives)
These values can vary based on portion size and exact ingredients used.
✅ Conclusion:
This Zucchini, Feta & Olive Savory Cake is a vibrant, satisfying dish that’s both nourishing and full of flavor. It’s the kind of recipe that feels rustic and elegant at the same time—ideal for easy lunches, potlucks, or as a side to soups and salads. Whether served warm from the oven or chilled the next day, it holds up beautifully. Make a double batch—you’ll wish you had more!