Feta and Zucchini Bread: how I went from a sweet dish to a savory one

This is a prime example of how you can take a recipe and change it up to match your own personal taste or purpose. When I came across this recipe from Use Real Butter (again) I got very excited. But that was before I realized that their zucchini bread was sweet and not savory. There is nothing wrong with sweet zucchini bread, it actual sound quite interesting. But I was already making a dessert this week and needed something salty on my plate. So, long story short, I changed up the recipe and made my own version of the zucchini bread. It involves feta cheese, and it’s quite good. Most importantly, it’s simple and easy to make.

Preheat the oven to 350 Degrees Fahrenheit and spray a loaf pan with non-stick spray. We want all of our ingredients to be ready before we begin so that the batter doesn’t have to sit there and wait while we get the rest of the ingredients. So in a medium sized bowl combine the flour, salt, and baking soda.

Wash and grate the zucchini. Then make sure to squeeze out as much liquid from it as possible. The less moisture the better.

Chop up the walnuts and cube the feta cheese. Now that we have all of that set up, we can begin with the batter.

In the bowl of your electric mixer fitted with a whisk, beat the eggs until they become frothy and foamy but not stiff. We’re not making meringues here.  Add the sugar and oil and beat on medium speed until just combined. Don’t worry too much if your eggs fall.

From here on out, we will be mixing the batter by hand. Gently fold in the zucchini and feta cheese until evenly distributed.

Add the flour and fold in until just combined then fold in the walnuts. Make sure that you fold the batter slowly and gently and only as many times as you need to get everything combined. Over mixing will change the consistency of the bread when it is done.

Pour the batter into the prepared loaf pan and bake for 45 minutes to an hour or until the top is golden brown and a toothpick comes out almost clean.

Take the bread out of the oven and let it cool on a wire rack. Now you have made delicious zucchini bread that you can slice up and enjoy for breakfast, lunch, or dinner.

Feta and Zucchini Bread

  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 3 eggs 
  • 2 cups grated zucchini
  • 1 tbs sugar
  • 1 cup vegetable oil
  • 1 cup cubed feta
  • 2 1/2 cups flour
  • 1 tbs salt
  • 2 tsp baking soda
  • 1 cup chopped walnuts


  1. Preheat oven to 350°F. In a medium bowl combine the flour, salt, and baking soda. Grate and drain the zucchini. Chop the feta and walnuts.
  2. Beat the eggs on high until foamy. Gradually beat in the sugar and oil on a medium speed until just combined.
  3. Fold in by hand the grated zucchini and feta.
  4. Add the flour mixture and fold in until just combined. Fold in chopped nuts.
  5. Pour batter into two greased loaf pans. Bake for 45 minutes to an hour or until a toothpick comes out almost clean (moist crumb stage).


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