Savory Zucchini Bread and Feta and Olives

Oh look, it's another zucchini bread! But this time it's savory instead of sweet (yay). Plus, it's filled with pockets of creamy feta, briny Kalamata olives, fresh herbs, olive oil, and a hint of bright lemon zest. good on its own, or as part of a charcuterie spread.

Savory zucchini bread slices leaning against each other on a metal rack.

We bet you have zucchini coming out of your ears at this point, am we right? Whether you hit up the local farmers' market (like us) or were gifted some from a neighbor's garden, it's peak zucchini season and this summer, we're making the most of our haul.

Unlike our zucchini muffins which are sweet and have a hint of warm spice, this zucchini bread is all about the savory flavors. There's so much cheesy, salty goodness in every bite that you won't be able to put it down. It's the solid summer quick bread for all your potlucks and cook-outs!

What makes this zucchini bread different

It's savory, not sweet
Flavored with feta, olives, cheese, and fresh herbs instead of sugar and spices
Uses olive oil instead of butter
Can still be made in one bowl
Suited to charcuterie boards, salads, and soups

Key ingredients

Here are the stars of this summer bread:

Zucchini. Fresh, in-season zucchini is best. Try to avoid overly large garden zucchini, as they are mostly water and lack flavor. While you can technically use yellow squash, green zucchini is best for its taste and pop of color.
Feta cheese. We always buy our feta in blocks rather than purchasing pre-made crumbles. The taste is so much better, and it's so much creamier. Feta doesn't melt like other cheeses, but what you'll get are little pockets of creamy goodness distributed throughout the bread.
Olives. We used Kalamata, but you can use any olive you like. Green Castelvetrano olives (the ones we use for our eggplant caponata) would be solid.

The full list of ingredients can be found in the recipe card.

Step-by-step instructions

Refer to the pictures below to help you make this savory zucchini bread. The process is basically the same for any of our other sweet breads. mix the dry and wet ingredients, then fold in your flavor boosters!

Step 1. In a large bowl, whisk together the dry ingredients.

Batter for zucchini bread in a bowl with a spatula.

Step 2. In a separate bowl, mix the eggs, buttermilk, and honey. Add this to the bowl with the dry ingredients.

Mixed zucchini batter in a bowl with a spatula.

Step 3. Give it a rough mix, then add the zucchini, fresh herbs, olives, feta, and lemon zest. Mix until the flour is incorporated.

Step 4. Pour the batter into the prepared pan, and top with the Parmesan cheese. Bake at 350F for 35- 40 minutes, until golden.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

No need to drain the zucchini. The zucchini is what keeps the bread nice and moist. Keep that water in!
Don't over-mix. Mix the batter until the flour is incorporated. Overmixing can cause the loaf to turn out dense.
Use block feta. Buy feta in blocks. Pre-made crumbles taste nothing like the real deal (trust us on this one).
Know when the bread is done. Bake the zucchini loaf until golden brown on top, and a tester / toothpick comes out clean (or with a few moist crumbs). Allow it to cool in the pan before turning it out onto a wire rack.
Don't skip the Parmesan crust. Not only does Parmesan add additional savory flavor, but it also gives the bread a bit of crunch and texture.

Flavor variations

We love this savory zucchini loaf the way it is, but you can change it up to suit your taste.

Try other herbs. Rosemary, basil, or parsley pairs well with zucchini; you may want to adjust the amount, as these herbs can overpower the zucchini.
Add garlic. Add ¼ to ½ teaspoon of garlic powder to the dry ingredients.
Swap lemon for Dijon. If you don't have fresh lemon zest, add 1 teaspoon of Dijon mustard to the wet ingredients.
Use a different cheese. Don't like feta? Try mozzarella, fontina, gruyere, Parmesan, or cheddar. For the best results, buy the cheese in blocks and shred it yourself. Pre-shredded cheese contains additives that prevent the cheese from melting properly.
Add sun-dried tomatoes. You could skip the olives and add sun-dried tomatoes for a different salty punch. And the color would be gorg! drain them well if using.
Make it spicy. Try adding mild green peppers or jalapeños for a pop of heat. You could also add crushed red pepper to the dry ingredients.

Ways to serve zucchini bread

This zucchini bread can be served slightly warm or at room temperature. Eat it plain, with a dollop of Greek yogurt, or spread some softened butter on top and treat it like you would any other bread. Here are some other great ways to use it:

Add it to a charcuterie board. Slice it thinly and serve alongside cured meats, olives, cheese, fruit, and hummus.
Serve with soup. A warm or toasted slice is suited to dipping into a creamy soup. It pairs especially well with our asparagus leek soup.
Pair with a salad. For a more substantial brunch or lunch, serve it with a refreshing summer salad featuring tomatoes or peaches.
Spread with savory butter. Now you have a reason to make our smoked chive butter or better yet, make this rosemary butter board and pair it with slices of zucchini bread.
Toast it. Zucchini bread is even better the next day, toasted and topped with apricot jam.

A serving of zucchini bread on a beige plate with yogurt and a fork to the left.

Storage and prep

Store cooled zucchini bread in an airtight container or tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate tightly wrapped for up to 5 days.

Freeze individual slices or the whole loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm gently or toast before serving.

Kitchen questions

Do we need to peel the zucchini?

Nope. cut the ends off and shred skin and all. The skin stays soft, and that's what gives he bread the pretty green flecks of color.

Do we need to drain the zucchini?

While some zucchini recipes call for squeezing and draining out excess water, it is not necessary here. The moisture from the zucchini helps keep the bread soft and moist.

Can we use yellow squash instead?

Yes! Yellow summer squash can be used in place of zucchini in this savory bread. Shred it using the same method, but you may need to squeeze out moisture here since yellow squash contains more water.