savory rosemary & feta zucchini bread recipe

savory rosemary & feta zucchini bread

prep time: 20 minutes
cook time: 40 minutes
ready in: 1 hour

makes: 24 servings, 1 slice each


  • 2 cups shredded zucchini
  • 1/4 cup finely chopped scallions
  • 1/2 cup chopped jarred roasted red peppers
  • 1/2 teaspoon garlic powder
  • 1/2 cup feta cheese
  • 2 teaspoons minced fresh rosemary
  • 2 Tablespoons balsamic vinegar
  • 1/2 cup olive oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 350°F.
  2. Using a cheese cloth or a spoon and fine mesh strainer, squeeze out as much water from the zucchini as possible.
  3. In a large bowl, combine zucchini, chopped scallions, chopped peppers, garlic powder, feta, rosemary, balsamic, olive oil and eggs. Mix until well combined.
  4. In a separate bowl, mix together dry ingredients.
  5. Add dry ingredients to vegetable mixture and mix until combined.
  6. Pour mixture into a two lightly greased 9x5 loaf pans and place on center rack of oven.
  7. Bake for 40 minutes, or until top is golden and bread is cooked through.
  8. Allow to cool for 5 minutes in pan, then transfer to a cooling rack to finish cooling completely.
  9. To freeze, wrap tightly in freezer wrap and aluminum foil, then place inside a resealable bag. Write date on bag and place in freezer for up to 5 months.
  10. Per serving: 120 calorie, 6g fat, 1.5g saturated fat, 25mg cholesterol, 180mg sodium, 13g carbohydrate, 1g fiber, 1g sugars, 3g protein