The feta cheese and the Greek yogurt bring a nice fresh touch to this delicious zucchini bread recipe. This one is from my friend Marina. I am a fan of her cooking always healthy, inspiring, and so savoury.
savoury zucchini feta & mint cake
11 June 2023
: 10
: 20 min
: 45 min
: 1 hr 5 min
: Very easy
Leftovers will be delicious as well the following day.
Ingredients
- 4 eggs, beaten
- 200g flour
- 1 pack of baker’s yeast
- 1 dash of olive oil
- 1 Greek yogurt
- 1 jar of Provence Herbs marinated feta (300g)
- 1 bunch of fresh mint
- 2 zucchinis cut in small cubes
- Salt and pepper
Directions
- Step 1 Sauté the zucchini cubes in a pan with a dash of olive oil, salt and pepper. Pre-heat the oven to 180°.
- Step 2 Mix the beaten eggs with the flour, the yeast, the yogurt and the roughly drained feta cheese cubes. Rinse and tap dry the mint leaves. Add salt, pepper, the chopped mint leaves, and the zucchini. Check the seasoning and pour in a cake mould.
- Step 3 Bake for about 45 minutes, unmould, and wait a few minutes to cool down before slicing or cutting in cubes. Serve lukewarm or cold.
Good to know!
Dear Chantal,
Please can you tell me how much Greek yaourt I need for this receipe? And do you use instant yeast,? Seven grams?
We have met each other with Yolande and my nieces. And I have warm memories of our workshop.
With kind regards,
Charlotte Eijmael
Hello Charlotte, happy new year and thank you for your message. You need between 100 and 150g of greek yogurt. For the instant yeast it’s 7g. You’ll find it under the names levure sèche, effe getrocknet, lievito secco or baking powder depending of the countries.