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–+ servings
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
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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 9x13 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. 

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 weight watchers, WW, zucchini, snack, gluten free, feta, keto
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