If you love the flavors of Greek cuisine, this Zucchini & Feta Bread Loaf is a must-try! Light, moist, and packed with Mediterranean goodness, it’s perfect for breakfast, a snack, or as a side to your favorite meal.

This loaf combines fresh grated zucchini, crumbly feta, and herbs for a deliciously savory bite. Plus, it’s super easy to make—just mix, bake, and enjoy!

Why You’ll Love It:
Soft, fluffy, and full of flavor

Perfect for meal prep—stays fresh for days!Great as a side for soups, salads, or mezze platters

Freezer-friendly for quick, homemade goodness anytime

Serve it with:
A drizzle of olive oil, a dollop of Greek yogurt, or alongside a fresh Greek salad. Trust me, it’s a game-changer!

Save this recipe & give it a try!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 cups (250g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp black pepper

1 tsp dried oregano (or thyme)

2 eggs

½ cup (120ml) olive oil

½ cup Greek yogurt

1 ½ cups (about 1 medium) grated zucchini, squeezed to remove excess moisture

1 cup (150g) crumbled feta cheese

2 tbsp chopped fresh dill

¼ cup (30g) grated Parmesan (optional, for extra flavor)

Directions

Preheat oven to 175°C (350°F). Grease a 9×5-inch (23x13cm) loaf pan or line it with parchment paper.

Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and oregano.

Prepare wet ingredients: In another bowl, whisk eggs, olive oil, and yogurt until combined.

Combine: Gradually add the wet mixture to the dry ingredients, stirring gently. Fold in the grated zucchini, feta, and herbs. Do not overmix.

Bake: Pour the batter into the loaf pan and smooth the top. Sprinkle with extra feta or sesame seeds if desired.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Serving Suggestions:

• Enjoy warm with butter or olive oil.
• Serve with Greek yogurt or a fresh salad.
• Store in an airtight container for up to 3 days or freeze for longer storage.