- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 20 x 10-cm (8 x 4-inch) loaf pan with parchment paper, letting it hang over both sides.
- In a food processor, combine the flour, baking powder, and salt. Add the butter and pulse a few seconds at a time until it has a sandy texture. Transfer to a large bowl.
- In another bowl, combine the yogurt and eggs with a whisk. Pour into the flour mixture. Add the zucchini, olives, green onions, and thyme and stir thoroughly with a wooden spoon or with your hands. Stir in the feta cheese. Spread into the pan and smooth the surface with a lightly moistened spoon.
- Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the bread comes out clean. Be careful not to mistake the feta for raw dough when testing the bread’s doneness. Let cool and unmould. Serve warm or cold with cold cuts, soup, or salad.
Well packaged, this bread will easily keep for two days.