Moist Zucchini and Feta bread – Savoury cake Recipe
Looking for a light, flavourful bake perfect for summer lunches or appetiser platters?
This zucchini (courgette) and feta savoury cake is soft, cheesy, and full of Mediterranean flair.
It’s easy to make, ideal for using up seasonal produce, and works beautifully as a picnic snack, brunch item or light dinner.
Why You’ll Love This courgette and Feta savoury Cake
This courgette savoury cake is one of those “lazy-day” miracles in the kitchen.
I initially made it to go with an algerien chorba (I was honestly too tired to fuss over pastry or make samosa).
I had courgettes to use up, some feta in the fridge, and the result turned out to be so good, I had to share it.
The texture is incredibly moist without being heavy, and the feta brings just the right salty kick. It’s also very adaptable – think of it as a base recipe to make your own.
Whether you call it a savoury cake or a zucchini bread, this recipe is all about ease and flavour. It’s a fuss-free, crowd-pleasing bake you’ll want to make again and again — perfect with a salad, soup, or simply on its own.
Ingredients for a Moist and Flavourful courgette and Feta bread
Here’s everything you’ll need to make a perfectly moist savoury zucchini cake:
- 2 small zucchinis (approx. 500 g) : Diced or grated – choose firm, fresh ones for better texture.
- 2 garlic cloves : Finely minced or crushed for a mild aromatic base.
- 180 g plain flour : All-purpose flour works best. You can swap ⅓ for whole wheat if desired.
- ½ packet baking powder (approx. 6 g) : Ensures the cake rises nicely without becoming too dense.
- 3 eggs : At room temperature for easier mixing.
- 100 ml milk : Use full-fat or semi-skimmed; it keeps the crumb tender.
- 50 ml olive oil : Adds flavour and ensures moistness without being greasy.
- 130 g feta cheese : Crumbled or cubed. Its salty bite balances the sweetness of zucchini.
- 50 g grated cheese : Emmental, cheddar, or parmesan are great options for melt and richness.
- A few fresh mint leaves : Optional but highly recommended for a refreshing twist.
Step-by-Step Instructions to Make the Perfect Savoury Zucchini Cake
– Prep the Vegetables
- Dice the zucchinis into small pieces.
- Sauté them in olive oil with the crushed garlic, salt, and pepper until tender. Set aside to cool slightly.
– Prepare the Oven
- Preheat to 175°C (345°F) — this slightly lower temperature helps avoid over-browning before the inside is cooked.
– Mix the Batter
- In a large bowl, combine the flour and baking powder.
- Add eggs, milk, and olive oil. Mix gently until just combined.
- Stir in chopped mint and grated cheese.
– Add Fillings
- Fold in the sautéed zucchini and diced feta gently.
- Taste and season with extra salt and pepper if needed.
– Bake
- Pour the batter into a greased and floured 22 cm (9-inch) loaf tin.
- Bake for 45 to 50 minutes, or until a skewer inserted in the centre comes out clean.
- Let it cool slightly before slicing.
Baking Tips: My Oven Settings for the Perfect Savoury Cake
- I always preheat my oven properly.
- I bake at 175°C instead of 180°C to prevent the crust from forming too quickly, which can stop the inside from rising properly.
- I use my oven’s “Pizza mode”: it combines fan-assisted heat and bottom heating — ideal for even cooking and browning underneath.
- First 30 minutes: Pizza mode
- Last 15–20 minutes: Switch to regular fan mode to help the top brown beautifully.
- If the crust is browning too fast but the centre is still undercooked, lower the temperature to 160°C and extend the bake slightly.
Every oven behaves differently, so don’t hesitate to adjust the timing and settings based on how your cake bakes.
Variations & Add-Ins
- Add sun-dried tomatoes, olives, or chopped herbs like basil or thyme.
- Replace feta with goat cheese or a mix of cheddar and ricotta.
- Swap mint for fresh dill or parsley for a new twist.
Storage & Freezing
- Store in an airtight container at room temperature for 1 day or in the fridge for up to 4 days.
- Can be sliced and frozen individually — just reheat in the oven or toaster before serving.
Frequently Asked Questions (FAQ)
– Can I make this gluten-free? Yes! Use a gluten-free flour blend with baking powder already added, or adjust the rising agent if needed.
– Can I use zucchini raw? Yes, but sautéing them improves flavour and prevents excess moisture in the batter.
– Can I bake this as muffins? Absolutely! Divide the batter into a muffin tray and bake for around 25–30 minutes.
Other appetizer recipes to try
Easy Zucchini and Feta Savoury Cake Recipe – Moist, Fluffy, and Full of Flavour
Ingredients
- 2 small zucchinis approx. 500 g
- 2 garlic cloves
- 180 g plain flour
- ½ packet baking powder approx. 6 g
- 3 eggs
- 100 ml milk
- 50 ml olive oil
- 130 g feta cheese
- 50 g grated cheese
- A few fresh mint leaves
Instructions
- Dice the zucchinis into small pieces.
- Sauté them in olive oil with the crushed garlic, salt, and pepper until tender. Set aside to cool slightly.
- Preheat to 175°C (345°F) — this slightly lower temperature helps avoid over-browning before the inside is cooked.
- In a large bowl, combine the flour and baking powder.
- Add eggs, milk, and olive oil. Mix gently until just combined.
- Stir in chopped mint and grated cheese.
- Fold in the sautéed zucchini and diced feta gently.
- Taste and season with extra salt and pepper if needed.
- Pour the batter into a greased and floured 22 cm (9-inch) loaf tin.
- Bake for 45 to 50 minutes, or until a skewer inserted in the centre comes out clean.
- Let it cool slightly before slicing.
