Easy Zucchini and Feta Savoury Cake Recipe – Moist, Fluffy, and Full of Flavour
This zucchini (courgette) and feta savoury cake is soft, cheesy, and full of Mediterranean flair. Easy to make, ideal for picnic snack, brunch or light dinner.
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.