Zucchini Bread with Feta and Olives

  • Preparation 30 MIN
    Cooking 1 H 15 MIN
  • Servings 8
  • Freezes



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 20 x 10-cm (8 x 4-inch) loaf pan with parchment paper, letting it hang over both sides.
  2. In a food processor, combine the flour, baking powder, and salt. Add the butter and pulse a few seconds at a time until it has a sandy texture. Transfer to a large bowl.
  3. In another bowl, combine the yogurt and eggs with a whisk. Pour into the flour mixture. Add the zucchini, olives, green onions, and thyme and stir thoroughly with a wooden spoon or with your hands. Stir in the feta cheese. Spread into the pan and smooth the surface with a lightly moistened spoon.
  4. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the bread comes out clean. Be careful not to mistake the feta for raw dough when testing the bread’s doneness. Let cool and unmould. Serve warm or cold with cold cuts, soup, or salad.


Well packaged, this bread will easily keep for two days.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 300  
Total Fat 18 g  
Saturated Fat 10 g  
Sodium (salt) 525 mg  
Carbohydrates 27 g  
Fibre 1 g  
Protein 9 g