Zucchini Bread With Olives, Tomatoes and Feta Recipe

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Zucchini Bread With Olives, Tomatoes and Feta


  • 100g Zucchini
  • 100g Pitted olives
  • 100g Canned tomatoes
  • 100g Feta
  • 210g All purpose flour
  • 120g Cottage cheese
  • 80g Vegetable milk
  • 3 Eggs
  • 15g Olive oil
  • 1.5 tsp Baking powder
  • 1 tsp Salt
  • 2 Basil branch
  • Preparation: 10 min
  • Cooking time:  30 min
  • Chilling time: 2h
  • Total: 2h40


Preheat your oven at 180°C.

Cut the zucchini and the feta into small cubes. Slice the olives into two and set the whole aside.

In a large bowl, mix the egg, cottage cheese, flour, salt and baking powder. Mix until you obtain a smooth texture.

Add the milk in 3 or 4 batches and mix in between each addition.

Add in the oil and the basil and mix until the oil is well distributed.

Add the zucchini, feta, olives and the tomatoes into the dough and gently mix for few minutes.

Pour the dough into a pan with a parchment paper and bake for around 30 to 35 minutes.

When ready, let the bread cool for an hour or two before serving.

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