Zucchini, Feta & Olive Savory Cake
️ Intro:
This Zucchini, Feta & Olive Savory Cake is the perfect blend of rustic charm and Mediterranean flavor. Packed with shredded zucchini, tangy feta cheese, and briny olives, it’s a moist, flavorful loaf that works as a brunch centerpiece, a picnic snack, or a satisfying side to soups and salads. Unlike sweet loaves, this one is hearty, herby, and loaded with savory goodness—delicious warm or cold.
Prep Time: 15 minutes
Resting Time (Zucchini Draining): 10 minutes
Bake Time: 45–55 minutes
Cooling Time: 10–15 minutes
Total Time: ~1 hour 20 minutes
️ Ingredients:
2 medium zucchinis, grated
1/2 tsp salt (for draining zucchini)
3 large eggs
1/2 cup plain Greek yogurt or sour cream
1/3 cup olive oil
1 ½ cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper
1 tsp dried oregano or thyme (plus extra for topping)
3/4 cup crumbled feta cheese
1/2 cup chopped pitted olives (Kalamata or green)
Optional: 2 tbsp chopped fresh herbs (dill, parsley, or chives)
Instructions:
Prepare the zucchini:
Grate the zucchini and place in a colander. Sprinkle with 1/2 tsp salt and let sit for 10 minutes to draw out moisture. Squeeze out excess water using a clean towel.
Preheat oven:
Preheat your oven to 350°F (175°C). Grease or line a loaf pan.
Mix wet ingredients:
In a large bowl, whisk together the eggs, yogurt, and olive oil until smooth.
Add dry ingredients:
In a separate bowl, mix flour, baking powder, baking soda, pepper, and oregano. Gradually stir into the wet mixture.
Fold in mix-ins:
Add the grated zucchini, crumbled feta, chopped olives, and any optional herbs. Gently fold to combine—don’t overmix.
Bake:
Pour batter into the prepared loaf pan. Sprinkle extra herbs on top for a rustic look. Bake for 45–55 minutes, or until a toothpick comes out clean from the center.
Cool & serve:
Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Serve warm, at room temperature, or cold.
Tips for Success:
Drain zucchini well: Soggy zucchini will make the loaf heavy. Use a towel to wring out moisture thoroughly.
Don’t overmix: Mix gently when adding dry ingredients to avoid a dense texture.
Customize flavors: Add fresh herbs (like dill, parsley, or thyme) or a dash of chili flakes for heat.
Cheese options: Feta is classic, but try goat cheese, ricotta salata, or Parmesan for variation.
Muffin version: Divide the batter into muffin tins for individual savory snacks—bake 20–25 minutes.
❓ Q&A:
Q: Can I freeze this cake?
A: Yes! Let it cool completely, then wrap slices in foil or plastic wrap and store in a freezer bag. Freeze for up to 2 months.
Q: What kind of olives work best?
A: Kalamata or green olives (pitted and chopped) are ideal. You can mix both for extra flavor.
Q: Can I make it gluten-free?
A: Use a 1:1 gluten-free flour blend with baking powder to keep it light and moist.
Q: Is it kid-friendly?
A: Absolutely—just chop the olives smaller or reduce them slightly if your kids prefer milder flavors.
Nutrition (per slice, based on 10 slices):
Calories: ~200–220
Protein: ~6–8g
Fat: ~13g
Saturated Fat: ~4g
Carbohydrates: ~14–16g
Fiber: ~1–2g
Sugar: ~1–2g
Sodium: ~400–500mg
Nutrition may vary depending on your ingredients and slice size.