Zucchini, Olive & Feta Loaf
There’s something undeniably enchanting about baking – the way simple ingredients transform into something delicious. But savoury baking in particular is extra special to me, probably because it often involves some kind of cheese.
This loaf recipe has become quite the star in my kitchen (and yours!), offering a delightful twist to the usual snacking or breakfast routine.
Tips for this recipe:
- Give your zucchini a really good squeeze! You want to get as much liquid out as possible, saving your loaf from a fate of sogginess.
- Get ready for a batter that’s a bit different. It’s almost grainy and doesn’t look like usual baking batter. But don’t worry – when you’re baking gluten-free, things can be a little unusual.
Serves:
8
Prep time:
20 minutes
Cook time:
50 minutes
INGREDIENTS
- 2 zucchinis (or equivalent to 350g)
- 2 cups blanched almond meal
- 2 tbsp coconut flour
- 6 sprigs fresh thyme, leaves picked
- 2 tsp baking powder
- 2 eggs
- ⅓ cup extra virgin olive oil
- 1 lemon, zest only
- ½ cup kalamata olives, pitted, plus extra for topping
- 100g feta cheese, crumbled
- ½ tsp salt
METHOD
- Preheat the oven to 180℃ and line an 8x4 inch loaf tin with baking paper.
- Grate the zucchini and place it into a clean cheesecloth or muslin cloth, then squeeze out as much liquid as possible. Set aside.
- In a large bowl, combine the almond meal, thyme, salt, and baking powder. Set aside.
- Beat the eggs in a small bowl, then add them to the almond meal mixture. Pour in the olive oil and stir to combine. The mixture will be thick; keep folding in the oil and eggs until incorporated.
- Fold in the zucchini, lemon zest, kalamata olives, and feta.
- Spread the mixture into the prepared loaf tin.
- Roughly chop some extra olives and press them into the top of the loaf. Sprinkle with flakey sea salt and additional thyme.
- Bake in the oven for 45–50 minutes until a skewer inserted comes out clean. If the skewer doesn't come out clean, leave in the oven for an additional ten minutes. If the top begins to brown too much, place a sheet of foil over the top.
- Allow the loaf to cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely. Slice to serve.
Notes
- This loaf is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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