Mediterranean Zucchini Bread | Easy + Healthy + Sugar Free

Byron

Our Mediterranean Zucchini Bread is the perfect balance of savory and fresh, featuring a delightful blend of sun-dried tomatoes, tangy feta cheese, mozzarella cheese, and aromatic herbs. This unique recipe brings the vibrant flavors of the Mediterranean right into your kitchen, making it a perfect option for breakfast, brunch, or a healthy afternoon snack.

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Prep Time 10

Cook Time 45

Resting time: 15

Total Time 1 10

Course Appetizer, Breakfast, Snack, Tapas

Cuisine Greek, Mediterranean, Spanish

Servings 8 slices

Calories 247 kcal

Equipment

Parchment paper
large glass bowl
Loaf pan (8x4 inches)
Box Grater
Oven
Wooden spatula

Ingredients

1 zucchini grated (400g / 14oz.)
3 large eggs
¼ cup Extra virgin olive oil
1 lemon zested
1½ cups all-purpose flour
1 tsp baking powder
1 tsp garlic powder
⅓ cup black pitted olives chopped
½ cup feta cheese crumbled
¼ cup sun-dried tomato chopped
1/2 cup shredded mozzarella cheese
Fresh parsley optional
Salt and pepper to taste

Instructions

Preheat oven to 180°C / 350°F
Grate zucchini and squeeze off excess liquid. Set aside for 5 minutes (Alternatively: Season with salt and pat down with paper towel).
1 zucchini
In a large bowl, whisk together the eggs with a pinch of seasoning.
3 large eggs
Add the other ingredients and gently fold the mixture until combined, this should take 2-3 minutes by hand (do not use an electric mixer for this step).
¼ cup Extra virgin olive oil, 1 lemon, 1½ cups all-purpose flour, 1 tsp baking powder, 1 tsp garlic powder, ⅓ cup black pitted olives, ½ cup feta cheese, ¼ cup sun-dried tomato, 1/2 cup shredded mozzarella cheese, Fresh parsley, Salt and pepper
Line an 8×4 inch loaf pan with parchment paper.
Transfer this mixture to your loaf pan and spread out evenly.
Bake for 45 minutes.
Remove from oven and allow it to rest for 15 minutes before removing from the pan. It should just lift out with the parchment paper.
Slice into 1-inch pieces and serve while still warm.

Video

Notes

⚠️ Note: This recipe has no added sugars or sweeteners and only contains natural sugars found in natural ingredients.

Cooking tips:

Squeeze out excess moisture: Zucchini holds a lot of water, which can make your bread soggy. There are two methods to remove excess water from zucchini.

Method 1: After grating the zucchini, place it in a clean towel or cheesecloth and squeeze out as much moisture as possible before adding it to the batter.
Method 2: Lightly salt the zucchini once it has been grated. Wait 15 minutes then use some paper towel to remove the excess water from zucchini.

Don’t overmix the batter: Don’t use an electric mixer. Gently fold the ingredients together by hand using a spatula or large spoon until just combined. Overmixing can lead to dense or tough bread instead of the light, fluffy texture you want.

Use fresh herbs: Fresh oregano, basil, or thyme will add an aromatic burst of flavor. If you don’t have fresh herbs, dried ones work, but reduce the quantity (usually 1 teaspoon of dried herbs equals 1 tablespoon of fresh).

Balance the saltiness: If using feta cheese, be mindful of added salt. Feta can be quite salty, so taste as you go, especially if you're also using sun-dried tomatoes or olives.

Line your pan: For easier removal and to prevent sticking, line your loaf pan with parchment paper or grease it well. This ensures your zucchini bread will come out in one piece.

Add texture with toppings: Sprinkle some sesame seeds, pine nuts, or even a bit of extra grated cheese on top before baking. It adds a delicious crunch and extra visual appeal.

Let it cool properly: After baking, let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack. This will help it firm up and prevent it from crumbling when sliced.

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