clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Feta Bread

  • Author: Misfits Market


  • 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


  1. Preheat Oven to 325 degrees.
  2. In a large bowl, whisk together flour, sugar, salt, baking soda, and baking power.
  3. In a smaller bowl, mix together zucchini, olive oil, feta, and eggs until well combined.
  4. Slowly add in wet ingredients to the dry and mix until you have a consistent batter.
  5. 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.
  6. Remove from oven. Let sit for 5 minutes, invert, and remove bread from the loaf pan.


  • 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.