Introduction

This feta loaf is the savory, sliceable bake you’ll want to keep in your weekly rotation—simple ingredients, quick mixing, and a result that tastes far more special than the effort suggests. Think of it as a Mediterranean-inspired quick bread: tender and moist from zucchini, salty-creamy from feta, and delightfully nutty from pine nuts. Fresh mint brings a bright, cooling note that keeps every bite tasting light and aromatic, even though the loaf is rich and satisfying.

Because this loaf uses baking powder (not yeast), it comes together fast: whisk, fold, pour, bake. It’s perfect for busy days when you want something homemade without committing to dough rising times. It also travels beautifully, making it ideal for lunchboxes, picnics, potlucks, and snack boards. Slice it thick and serve it warm with a salad, or cut it into small squares as an appetizer. Either way, it’s the kind of recipe that disappears quickly—and the leftovers (if you’re lucky enough to have any) reheat well.

The key technique here is treating zucchini with a little respect. Zucchini holds a lot of water, and managing that moisture is what separates a fluffy, well-baked loaf from a dense or wet one. In this recipe, you’ll chop the zucchini into small pieces (as shown in the schematic), then lightly dry it so it bakes into the crumb without turning the center soggy. After that, everything is straightforward: eggs and olive oil for richness, feta for salty pockets, pine nuts for crunch, and mint to lift it all.

Why You’ll Love This Recipe

• Tender but sturdy slices: Soft crumb that still holds together beautifully for clean slicing.
• Bold flavors with simple ingredients: Feta + mint + olive oil makes the loaf taste restaurant-level.
• Great for meal prep: Bake once, slice all week for snacks, lunches, and quick sides.
• Flexible and customizable: Swap herbs, add spices, or change the cheese depending on what you have.

Equipment

• Loaf pan (about 9 x 5 in / 23 x 13 cm, or similar)
• Mixing bowl (large)
• Mixing bowl (medium)
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• Cutting board
• Knife
• Box grater (optional, if you prefer grated zucchini instead of diced)
• Paper towels or clean kitchen towel (for drying zucchini)
• Cooling rack

Ingredients

Main Ingredients

• 1 1/2 cups (200 g) flour
• 2 1/2 tsp baking powder
• 4 large eggs (about 200 g)
• 2/3 cup (150 mL) olive oil
• 2 zucchinis (cut into small cubes)
• 1/2 bunch mint (finely chopped)
• 1 1/3 cups (200 g) feta cheese (cut into small cubes)
• 3/4 cup (100 g) pine nuts

Optional Ingredients

• Black pepper (highly recommended)
• Lemon zest (brightens the mint + feta combo)
• Pinch of chili flakes (for gentle heat)
• Extra mint leaves for topping
• A small handful of grated hard cheese for the top (adds browning and savory aroma)

Instructions

Step 1: Preparation

1. Preheat the oven to 350°F (180°C).

2. Grease your loaf pan generously. For easy removal, you can line it with parchment paper, leaving a little overhang on the long sides.

3. Prep the zucchini: wash, trim, and cut into small cubes. Spread the cubes on paper towels and press gently to remove excess moisture.

   • You don’t need to completely dry zucchini until it feels “dry-dry”—just remove the surface water so it doesn’t flood the batter.

4. Chop the mint finely so it disperses evenly throughout the loaf instead of clumping in one spot.

5. Cube the feta into small pieces. Smaller cubes distribute better and create salty pockets without weighing down the crumb.

6. Optional but excellent: lightly toast the pine nuts in a dry pan for 2–3 minutes until fragrant, then cool. This deepens their flavor.

Step 2: Mixing / Assembling

1. In a medium bowl, whisk together the flour and baking powder. This ensures even lift and prevents pockets of baking powder in the final loaf.

2. In a large bowl, crack in the eggs and whisk until the yolks and whites are fully combined.

3. Slowly pour in the olive oil while whisking. The mixture will look glossy and slightly thick—this is the base that gives the loaf richness and tenderness.

4. Add the dry ingredients to the wet ingredients in two additions, stirring gently with a spatula or spoon.

   • Mix only until you no longer see dry flour. Overmixing can make quick breads tough.

5. Fold in the zucchini cubes, chopped mint, feta, and pine nuts.

   • Fold gently so the feta cubes stay intact and the batter remains airy.

6. Optional seasoning: add black pepper to taste. Be cautious with salt because feta is naturally salty.

Step 3: Cooking / Baking

1. Pour the batter into the prepared loaf pan and smooth the top lightly.

2. Optional finishing touch: sprinkle a few extra pine nuts on top for a bakery-style look and a crunchier crust.

3. Bake at 350°F (180°C) for about 40 minutes, or until:

   • the top is golden,

   • the loaf has risen nicely,

   • a toothpick inserted into the center comes out clean or with a few tender crumbs (but no wet batter).

Oven note: If the loaf browns too quickly on top, loosely cover with foil for the last 8–10 minutes.

Step 4: Resting / Finishing

1. Let the loaf cool in the pan for 10 minutes.

2. Transfer to a cooling rack and let it cool at least 15–20 minutes before slicing.

   • Slicing too early can compress the crumb and make it feel gummy, even if it’s fully baked.

3. Serve warm for a softer, richer bite or room temperature for neat slices and a cleaner crumb.

Tips & Notes

• Moisture control is everything: Zucchini holds water. A quick pat-dry step keeps the loaf tender instead of soggy.
• Feta salt level varies: Taste your feta first. If it’s very salty, skip adding salt to the batter entirely.
• Don’t overmix: Stir just until combined—this keeps the crumb light and avoids a dense loaf.
• Pine nuts add luxury: Toasting them is optional, but it adds a deeper, buttery aroma that makes the loaf feel extra special.
• Clean slicing trick: Let the loaf cool longer, then use a serrated knife with gentle sawing motions for perfect slices.

Variations

Ingredient Variations

• Herb swaps: Replace mint with dill, parsley, basil, or a mix. Dill + feta is especially classic.
• Add-ins: Chopped olives, sun-dried tomatoes (well-drained), or roasted red peppers (patted dry) are excellent.
• Extra aroma: Add lemon zest for a fresh lift that pairs beautifully with zucchini and feta.
• Spice: A pinch of cumin or chili flakes adds warmth without overpowering the herbs.

Protein Alternatives

This loaf is naturally vegetarian, but you can add a little extra savory depth if you want:
• Fold in small pieces of cooked chicken or turkey (keep it modest so the loaf stays tender).
• Add smoked salmon flakes for a more “brunch” feel (again, use a light hand so the crumb stays balanced).

Dietary Variations

• Gluten-free: Use a reliable 1:1 gluten-free flour blend. The loaf may need a few extra minutes to set. Cool fully before slicing for best structure.
• Dairy-free: Use a dairy-free feta alternative and skip any optional cheese toppings.
• Lower-fat option: Replace part of the olive oil with plain yogurt for a lighter crumb (texture becomes slightly less rich).

Storage & Make-Ahead

• How to store leftovers: Wrap tightly or store in an airtight container.
• Room temperature: Best within 1 day for the freshest crust and aroma.
• Refrigerator duration: Up to 4 days.
• Freezer instructions: Slice, wrap individual pieces, and freeze up to 2 months. Thaw at room temperature or overnight in the fridge.
• Make-ahead preparation tips: Bake the loaf, cool completely, slice, and store for grab-and-go snacks. The flavor often improves the next day as the mint and feta settle into the crumb.

Serving Suggestions

• Serve with a crisp salad (lemon vinaigrette works wonderfully).
• Pair with soup—tomato soup, lentil soup, or vegetable soup all match beautifully.
• Add to a brunch spread with eggs, olives, and fresh tomatoes.
• Cut into small cubes and serve on a snack board with dips, pickles, and roasted nuts.
• Light toast + drizzle of olive oil makes leftovers taste freshly baked again.

Time Breakdown

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Baking time: 40 mins
• Chilling Time: —
• Rising Time: —
• Marinating Time: —
• Total Time: 55 mins

Servings : 8

Nutritional Information (Per Serving)

(Estimated; varies by feta saltiness and exact loaf size.)
• Calories: ~440 kcal
• Protein: ~12 g
• Carbohydrates: ~22 g
• Fat: ~32 g
• Sodium: ~750 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. You can swap mint for dill or parsley, and pine nuts for chopped walnuts or almonds. If you don’t have feta, a crumbly goat cheese works (the loaf will be creamier and slightly tangier).

Can I make this recipe ahead of time?
Absolutely. This loaf is perfect for baking the day before. Cool completely, wrap well, and slice when ready to serve. It also freezes very well in slices.

How do I reheat it properly?
Warm slices in a 325°F (165°C) oven for 6–8 minutes, or lightly toast. Avoid overheating, as feta can become very soft and the crumb can dry out if baked too long.

Can I freeze this recipe?
Yes. Freeze in slices so you can thaw exactly what you need. Reheat gently to bring back the fresh-baked feel.

Conclusion

This feta loaf with zucchini and pine nuts is the perfect example of a simple bake that feels elevated. The zucchini keeps it tender, feta gives salty, creamy pockets, pine nuts add a buttery crunch, and mint brings a fresh finish that makes the whole loaf taste bright and balanced. Slice it for snacks, serve it as a side dish, or bring it to gatherings—once you try it, it becomes a repeat recipe.