Ingredients
Scale
- 3 1/4 cups of all-purpose flour
- 1 cup sugar
- 1 cup olive oil
- 3 cups zucchini, grated
- 4 teaspoons salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 eggs
- 1/2 cup crumbled feta cheese
Instructions
- Preheat Oven to 325 degrees.
- In a large bowl, whisk together flour, sugar, salt, baking soda, and baking power.
- In a smaller bowl, mix together zucchini, olive oil, feta, and eggs until well combined.
- Slowly add in wet ingredients to the dry and mix until you have a consistent batter.
- Pour batter into a pre-greased loaf pan (8 1/2″x4 1/4″) and bake for 60-90 minutes, until bread is golden and it passes the skewer test. (We used a wooden chopstick!) The bread will rise considerably.
- Remove from oven. Let sit for 5 minutes, invert, and remove bread from the loaf pan.
Notes
- If you don’t think you’ll use up the entire loaf within 5 days, slice and wrap in foil, in batches of 2 slices, and place in a freezer-proof zip lock bag. Freeze.
- Toast slices and serve with heated ratatouille with shaved Parmesan cheese curls.
- Use zucchini bread to make French toast for breakfast! Make it savory with ratatouille, or make it sweet with maple syrup and your favorite berries.