Savory Zucchini Bread with Feta and Olives
A tender, savory zucchini bread made with feta, Kalamata olives, lemon, and fresh herbs. Perfect for brunch, snacking, or serving on a charcuterie board.
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*
Serving: 1 slice | Calories: 267kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 648mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 5mg | Calcium: 155mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Made this recipe?Leave a comment and a star rating below. If you snapped a photo, tag @brunchandbatter on Instagram!
