Savory Zucchini & Feta Loaf
Lower Carb & Gluten-Free Recipe
This Savory Zucchini Loaf is a lower-carb, gluten-free recipe that’s perfect for any meal or snack. It has a very light texture and is bursting with fresh zucchini flavor and tangy feta in each bite. Unlike the typical sweet zucchini breads, this savory version combines fresh zucchini, tangy feta cheese, and a touch of dill for a bold and satisfying flavor. It pairs beautifully with a warm bowl of soup on a cold winter day or makes a filling accompaniment to a simple dairy (egg or fish) meal, offering comfort without the sugar crash. With its almond flour base, this loaf is high in protein and fiber, making it a nutritious choice. The light, airy texture and golden crust make it a crowd-pleaser that’s both tasty and good for you.
Sweet zucchini bread has its roots in quick breads, which became popular in the 19th century for their speed and simplicity. During and after World War II, home bakers began using garden-grown zucchini in sweet recipes, creating moist, flavorful loaves. Its popularity increased in the 1970s, when zucchini’s health benefits were recognized, especially its ability to add moisture without extra fat. Today, zucchini bread remains a beloved classic, with both sweet and savory versions enjoyed year-round.
The recipe calls for using dill. If dill is not your favorite here are some alternative spices you can use in your bread
Thyme – Mild, earthy flavor that complements zucchini without overpowering it.
Oregano – Adds a Mediterranean, slightly peppery taste that pairs well with feta.
Basil – Fresh, sweet flavor that enhances the loaf with a subtle touch.
Rosemary – Bold, piney flavor for those who enjoy a more robust taste.
Garlic powder – Savory depth with a warm, slightly sweet kick.
Parsley – Fresh, mild flavor that adds brightness without overwhelming the dish.
Savory Zucchini Loaf
Category: Dairy
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 10-12
Ingredients:
¼ cup cottage cheese
3 large eggs
2 tablespoons olive oil
1 medium zucchini, finely grated
2 scallions, finely diced
2 cups fine almond flour
2 teaspoons baking powder
2 teaspoons dried dill
1 teaspoon salt
5 oz. feta cheese, crumbled
Tools:
Large mixing bowl
Measuring cups and spoons
Box grater
Blender
Loaf pan
Parchment paper
Instructions:
Preheat your oven to 400 degrees F and line a 9-inch loaf pan with some parchment paper.
Add the cottage cheese, eggs, and olive oil to a blender and blend until smooth and creamy, around 1-2 minutes.
Transfer the mixture into a large bowl and add in the zucchini and scallions; mix well.
Add in the almond flour, baking powder, dill, and salt; mix until well-combined.
Stir in the crumbled feta and pour the batter into the prepared loaf pan. Bake until lightly puffed and deeply golden on top, around 40-50 minutes. Check for doneness using a toothpick - it should come out clean when inserted into the center of the loaf.
Allow to cool for 15 minutes before slicing and serving. Enjoy!
I’d love to hear what you think of this Savory Zucchini & Feta Loaf! Is it a hit in your kitchen? Or are there any variations you’ve tried that made it even better? If you have any favorite recipes you'd like to see on Jewish Food Hero substack or if there’s something you’ve been craving, drop your ideas in the comments below.
Kenden
