Ingredients
For the Loaf
- 2 medium zucchini, about 450–500 g
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt, or Q/S
- ½ tsp black pepper
- 1 tsp dried oregano
- 3 large eggs
- ⅓ cup (80 ml) extra-virgin olive oil
- ⅓ cup (80 g) plain Greek yogurt
- 100 g feta cheese, crumbled
- 25 g Parmesan cheese, grated
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1–2 garlic cloves, minced
- 1 tsp lemon zest
For the Topping
- 2–3 tbsp sesame seeds
- 2 tbsp feta, crumbled
- Fresh dill, Q/S
- Fresh parsley, Q/S
- Olive oil, Q/S
Instructions
1. Prepare the Zucchini
Grate the zucchini using the large holes of a box grater.
Place the grated zucchini in a clean kitchen towel and squeeze firmly until you remove as much liquid as possible.
You should have approximately 250–300 g of squeezed zucchini.
2. Prepare the Pan
Preheat the oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan and line it with parchment paper.
3. Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Black pepper
- Oregano
4. Mix the Wet Ingredients
In another bowl, whisk the eggs, olive oil, and Greek yogurt until smooth.
Add the squeezed zucchini, feta, Parmesan, garlic, dill, parsley, and lemon zest.
Mix gently until combined.
5. Make the Batter
Add the wet mixture to the dry ingredients.
Fold gently with a spatula just until the flour disappears.
Do not overmix.
6. Fill the Pan
Transfer the batter to the prepared loaf pan and smooth the top.
Brush lightly with olive oil.
Sprinkle generously with sesame seeds and a little extra crumbled feta.
7. Bake
Bake for 45–55 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top becomes too brown before the center is finished, loosely cover it with foil.
8. Cool
Let the loaf cool in the pan for 10–15 minutes.
Remove it from the pan and place it on a wire rack.
Cool for another 20–30 minutes before slicing.
This gives the crumb time to set properly.
Finishing
Once sliced, garnish with:
- Fresh parsley
- Fresh dill
- Sesame seeds
- A little crumbled feta
- A light drizzle of olive oil
Serve warm or at room temperature.
Nut Information
Nuts: None in the basic recipe.
This recipe contains sesame seeds, which are seeds rather than tree nuts but are a recognized food allergen.
Optional Nuts
For extra crunch, you may add Q/S:
- Chopped walnuts
- Pistachios
- Pine nuts
For a nut-free version, simply omit all optional nuts.
Allergens
- Wheat / gluten
- Egg
- Milk / dairy
- Sesame
Q/S — Quantity Sufficient
Use according to taste for:
- Salt
- Black pepper
- Garlic
- Fresh herbs
- Sesame seeds
- Feta
- Olive oil
- Lemon juice/zest
Important: feta is already salty, so taste before adding extra salt.