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Savory feta loaf sliced on a board, showing zucchini pieces, feta crumbles, and pine nuts inside.

Feta Loaf with Zucchini and Pine Nuts

This feta loaf is a savory, sliceable bake featuring tender zucchini, salty feta, and crunchy pine nuts, ideal for meals or snacks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 8 servings
Calories 440 kcal

Ingredients
  

Main Ingredients

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

Preparation

  • Preheat the oven to 350°F (180°C).
  • Grease your loaf pan generously. For easy removal, line it with parchment paper.
  • Wash, trim, and cut zucchini into small cubes. Spread on paper towels and press gently to remove excess moisture.
  • Chop the mint finely and cube the feta into small pieces.
  • Optionally, toast the pine nuts in a dry pan for 2–3 minutes until fragrant.

Mixing / Assembling

  • In a medium bowl, whisk together the flour and baking powder.
  • In a large bowl, crack in the eggs and whisk until combined.
  • Slowly pour in the olive oil while whisking.
  • Add the dry ingredients to the wet ingredients in two additions, stirring gently.
  • Fold in the zucchini, mint, feta, and pine nuts gently.

Cooking / Baking

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for about 40 minutes, or until the top is golden and a toothpick comes out clean.
  • If it browns too quickly, loosely cover with foil.

Resting / Finishing

  • Let the loaf cool in the pan for 10 minutes before transferring to a cooling rack.
  • Cool for at least 15–20 minutes before slicing.

Notes

Control moisture by pat-drying zucchini to avoid sogginess. Taste feta for saltiness to adjust added salt. Toasting pine nuts adds flavor.
Keyword Feta Loaf, Pine Nuts, quick bread, Savory Bread, Zucchini Bread