A fluffy, airy snack or accompaniment to a meal, these zucchini feta loaves are flavorful and packed with peak-summer zucchini!

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mini zucchini loaves

I hear it from my gardening friends constantly – they go from “hey my first zucchini came in!” to “oh no, I have 12 zucchini.” Growing up, I had a friend who would show up to my place with 3-4 zucchini each time I saw her, just desperate to get rid of some before they went bad. If you find yourself in a similar predicament (or if you just love summer squash like me), then these Zucchini Feta Loaves are for you. 

These are a great high-protein, veggie-packed option that’s low carb, tasty, and easily made keto or gluten free. It takes just a few ingredients that you likely already have (and of course, a bunch of zucchini). The end result is light and fluffy – almost like a little souffle or a mini frittata. They’re herby, flavorful, and perfect as a complement to a meal or as a snack on their own. Enjoy!

mini zucchini loaves

Making Zucchini Feta Loaves

These are a breeze to make, with the most time-consuming part being shredding your zucchini and pressing out the extra water. After that, it’s just mix, pour, bake, and enjoy. You’ll need:

– Zucchini, shredded and water pressed out (I squeeze the shreds through a cheesecloth). 

– Fat free feta cheese (can sub regular feta)

– Eggs 

– All purpose flour (can sub almond flour if keto/GF)

– Baking powder

– Green onion, chopped

– Dried dill weed

– Nonfat Greek yogurt (can sub full fat)

– Garlic, pressed

– Olive oil 

– Salt and pepper 

Preheat oven to 375F. You’ll put your shredded, pressed zucchini in a bowl and add your yogurt, eggs, and herbs and mix well. Then, add your seasonings, baking powder, and flour and mix. Pour into well-greased mini loaf pans (or you can use a baking dish, muffin tin, etc – just adjust baking time). Bake for 40-45 minutes, until lightly golden brown and solid. Let cool for at least 10 min before enjoying (though, personally- I think these are delicious cold, so I like to cool them completely). Store in an airtight container in the fridge for up to 4 days. 

mini zucchini loaves

Mini Zucchini Feta Loaves

Jacklin Altman
A fluffy, airy snack or accompaniment to a meal, these zucchini feta loaves are flavorful and packed with peak-summer zucchini!
5 from 4 votes
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Appetizer, Side Dish, Snack
Cuisine American
Servings 8 mini loaves
Calories 148 kcal

Equipment

  • Grater
  • Mixing Bowls
  • Mini Loaf Pan or 9×13 dish or muffin tin

Ingredients
  

  • 4 zucchini shredded and water pressed out (I squeeze the shreds through a cheesecloth).
  • 1 cup fat free feta cheese can sub regular feta
  • 4 eggs
  • 3/4 cup all purpose flour can sub almond flour if keto/GF
  • 1 tsp baking powder
  • 1/4 cup green onion chopped
  • 1 tsp dried dill weed
  • 1 cup nonfat Greek yogurt can sub full fat
  • 2 cloves garlic pressed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • zest 1 lemon

Instructions
 

  • Preheat oven to 375F.
  • Add shredded, pressed zucchini into a bowl with yogurt, eggs, and herbs and mix well. Then, add your lemon zest, seasonings, baking powder, and flour and mix until fully combined.
  • Pour into well-greased mini loaf pans (or you can use a baking dish, muffin tin, etc – just adjust baking time). Bake for 40-45 minutes, until lightly golden brown and solid.
  • Let cool for at least 10 min before enjoying. Store in an airtight container in the fridge for up to 4 days. Good cold as well!

Notes

These come out to 2 points each on WW. Click here to add to WW app.ย 

Nutrition

Calories: 148kcalCarbohydrates: 15gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 86mgSodium: 422mgPotassium: 351mgFiber: 1gSugar: 4gVitamin A: 355IUVitamin C: 18mgCalcium: 93mgIron: 2mg
Keyword gluten free, feta, keto, weight watchers, WW, zucchini, snack
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

8 thoughts on “Mini Zucchini Feta Loaves”

  1. 5 stars
    Such a great recipe! I used a brownie and muffin tin instead of mini loaves and they came out perfect! Also added chopped onion instead of green onion and they are amazing. Pretty easy to make and such an awesome WW option!!

  2. 5 stars
    These came out really good! All the flavors go so well together. Really easy to make and if using the mini loaf pans they are a perfect size. Will be great for either breakfast or lunch. Thank you!

  3. 5 stars
    These were so easy to make and really flavorful! Quick way to get some extra veggies in too. Made a batch and froze them to use as needed and they remained just as fresh. Thanks for the great recipe!

  4. 5 stars
    Complete game changer! Not only were these super easy to make they are so delicious and filling. Paired with a side salad this makes for a great and low point lunch or even quick dinner. Can’t wait to try more delicious recipes. You are a lifesaver!!!!

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