Oh look, it's another zucchini bread! But this time it's savory instead of sweet (yay). Plus, it's filled with pockets of creamy feta, briny Kalamata olives, fresh herbs, olive oil, and a hint of bright lemon zest. Delicious on its own, or as part of a charcuterie spread.
I bet you have zucchini coming out of your ears at this point, am I right? Whether you hit up the local farmers' market (like me) or were gifted some from a neighbor's garden, it's peak zucchini season, and this summer, we're making the most of our haul.
Unlike my zucchini muffins, which are sweet and have a hint of warm spice, this zucchini bread is all about the savory flavors. There's so much cheesy, salty goodness in every bite that you won't be able to put it down. It's the perfect summer quick bread for all your potlucks and cook-outs!
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👉What makes this zucchini bread different
- It's savory, not sweet
- Flavored with feta, olives, cheese, and fresh herbs instead of sugar and spices
- Uses olive oil instead of butter
- Can still be made in one bowl
- Perfect for charcuterie boards, salads, and soups
Key ingredients
Here are the stars of this summer bread:
- Zucchini. Fresh, in-season zucchini is best. Try to avoid overly large garden zucchini, as they are mostly water and lack flavor. While you can technically use yellow squash, green zucchini is best for its taste and pop of color.
- Feta cheese. I always buy my feta in blocks rather than purchasing pre-made crumbles. The taste is so much better, and it's so much creamier. Feta doesn't melt like other cheeses, but what you'll get are little pockets of creamy goodness distributed throughout the bread.
- Olives. I used Kalamata, but you can use any olive you like. Green Castelvetrano olives (the ones I use for my eggplant caponata) would be perfect.
The full list of ingredients can be found in the recipe card.
Step-by-step instructions
Refer to the pictures below to help you make this savory zucchini bread. The process is basically the same for any of my other sweet breads. Just mix the dry and wet ingredients, then fold in your flavor boosters!
Step 1. In a large bowl, whisk together the dry ingredients.
Step 2. In a separate bowl, mix the eggs, buttermilk, and honey. Add this to the bowl with the dry ingredients.
Step 3. Give it a rough mix, then add the zucchini, fresh herbs, olives, feta, and lemon zest. Mix until the flour is incorporated.
Step 4. Pour the batter into the prepared pan, and top with the Parmesan cheese. Bake at 350F for 35- 40 minutes, until golden.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- No need to drain the zucchini. The zucchini is what keeps the bread nice and moist. Keep that water in!
- Don't over-mix. Mix the batter just until the flour is incorporated. Overmixing can cause the loaf to turn out dense.
- Use block feta. Buy feta in blocks. Pre-made crumbles taste nothing like the real deal (trust me on this one).
- Know when the bread is done. Bake the zucchini loaf until golden brown on top, and a tester/ toothpick comes out clean (or with a few moist crumbs). Allow it to cool in the pan before turning it out onto a wire rack.
- Don't skip the Parmesan crust. Not only does Parmesan add additional savory flavor, but it also gives the bread a bit of crunch and texture.
Flavor variations
We love this savory zucchini loaf just the way it is, but you can change it up to suit your taste.
- Try other herbs. Rosemary, basil, or parsley pairs well with zucchini; you may want to adjust the amount, as these herbs can overpower the zucchini.
- Add garlic. Add ¼ to ½ teaspoon of garlic powder to the dry ingredients.
- Swap lemon for Dijon. If you don't have fresh lemon zest, add 1 teaspoon of Dijon mustard to the wet ingredients.
- Use a different cheese. Don't like feta? Try mozzarella, fontina, gruyere, Parmesan, or cheddar. For the best results, buy the cheese in blocks and shred it yourself. Pre-shredded cheese contains additives that prevent the cheese from melting properly.
- Add sun-dried tomatoes. You could skip the olives and add sun-dried tomatoes for a different salty punch. And the color would be gorg! Just drain them well if using.
- Make it spicy. Try adding mild green peppers or jalapeños for a pop of heat. You could also add crushed red pepper to the dry ingredients.
Ways to serve zucchini bread
This zucchini bread can be served slightly warm or at room temperature. Eat it plain, with a dollop of Greek yogurt, or simply spread some softened butter on top and treat it like you would any other bread. Here are some other great ways to use it:
- Add it to a charcuterie board. Slice it thinly and serve alongside cured meats, olives, cheese, fruit, and hummus.
- Serve with soup. A warm or toasted slice is perfect for dipping into a creamy soup. It pairs especially well with my asparagus leek soup.
- Pair with a salad. For a more substantial brunch or lunch, serve it with a refreshing summer salad featuring tomatoes or peaches.
- Spread with savory butter. Now you have a reason to make my smoked chive butter, or better yet, make this rosemary butter board and pair it with slices of zucchini bread.
- Toast it. Zucchini bread is even better the next day, toasted and topped with apricot jam.
Storage and prep
Store cooled zucchini bread in an airtight container or tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate tightly wrapped for up to 5 days.
Freeze individual slices or the whole loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm gently or toast before serving.
Frequently asked questions
Nope. Just cut the ends off and shred skin and all. The skin stays soft, and that's what gives he bread the pretty green flecks of color.
While some zucchini recipes call for squeezing and draining out excess water, it is not necessary here. The moisture from the zucchini helps keep the bread soft and moist.
Yes! Yellow summer squash can be used in place of zucchini in this savory bread. Shred it using the same method, but you may need to squeeze out moisture here since yellow squash contains more water.
Perfect pairings
Pair this summer zucchini bread with salads, soups, fruit, or roasted veggies.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Savory Zucchini Bread with Feta and Olives
Equipment
- box grater or food processor with grating or shredding attachment
- 8 by 4-inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 2 large eggs, room temperature
- ⅓ cup buttermilk, room temperature (up to ½ cup if needed)
- ⅓ cup extra-virgin-olive oil
- 1 teaspoon honey
- 1½ cups shredded zucchini (from about 1 small zucchini)
- ½ cup chopped feta (from a feta block)
- ½ cup pitted Kalamata olives, drained and sliced into rounds
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon zest
- 2 tablespoon Parmesan cheese, for topping
Instructions
- Preheat the oven to 350℉. Grease an 8-by-4-inch loaf pan with oil or baking spray.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, pepper, and dried herbs.2 cups all-purpose flour, 2 tsp baking powder, ¼ tsp baking soda, ¾ tsp kosher salt, ¼ tsp freshly ground black pepper, ¼ tsp dried oregano, ¼ tsp dried thyme
- In a separate bowl, whisk the eggs, buttermilk (start with ⅓ cup), honey, and oil. Add to the bowl of dry ingredients and mix until roughly combined.2 large eggs, room temperature, ⅓ cup buttermilk, room temperature , 1 tsp honey, ⅓ cup extra-virgin-olive oil
- Shred the zucchini (skin on) using the large holes of a box grater or the shredding disc of a food processor. Add the shredded zucchini, olives, feta, fresh herbs, and lemon zest to the bowl. Mix until the batter comes together and you no longer see streaks of flour (it will be thick). If it appears dry, add the remaining buttermilk and mix.½ cup chopped feta (from a feta block), ½ cup pitted Kalamata olives, drained and sliced into rounds, 1 tbsp chopped fresh chives, 1 tbsp chopped fresh dill, 1 tbsp fresh lemon zest, 1½ cups shredded zucchini (from about 1 small zucchini)
- Pour the batter into the prepared loaf pan. Add the Parmesan cheese to the top. Bake at 350°F for 35-40 minutes, until golden brown and a tester comes out clean or with a few moist crumbs. Let cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Serve warm or at room temperature.2 tbsp Parmesan cheese, for topping
Notes
- No need to drain the zucchini. The zucchini is what keeps the bread nice and moist. Keep that water in!
- Add more buttermilk only if needed. Moisture levels will vary by zucchini and shredding method. I find that if I use a food processor to shred the zucchini, the shreds tend to be drier. To compensate, I'll add a splash more buttermilk (up to ½ cup total).
- Don't over-mix. Mix the batter just until the flour is incorporated. Overmixing can cause the loaf to turn out dense.
- Use block feta. Buy feta in blocks. Pre-made crumbles taste nothing like the real deal (trust me on this one).
- Don't skip the Parmesan crust. Not only does Parmesan add additional savory flavor, but it also gives the bread a bit of crunch and texture.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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