Zucchini Bread with Feta and Olives

Zucchini Bread with Feta and Olives

  • Preparation 30 min
  • Cooking 1 h 15 min
  • Servings 8
  • Freezes Yes
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Ingredients

    • 2 cups (500 ml) unbleached all-purpose flour
    • 1 tablespoon (15 ml) baking powder
    • 1/2 teaspoon (2.5 ml) salt
    • 1/2 cup (125 ml) cold unsalted butter, diced
    • 1/2 cup (125 ml) plain 2% yogurt
    • 2 eggs
    • 1 cup (250 ml) grated zucchini
    • 1/2 cup (125 ml) oil-packed Kalamata black olives, drained, pitted and halved
    • 6 green onions, chopped
    • 1 teaspoon (5 ml) chopped fresh thyme
    • 3 1/2 oz (100 g) coarsely crumbled feta cheese

Preparation

Note from Ricardo

Well packaged, this bread will easily keep for two days.

Personal Note