Simple Zucchini Feta Soda Bread
This is a super Simple Zucchini Feta Soda Bread recipe! There is something so comforting about a freshly baked loaf of rustic homemade bread. Just look at that Irish bread down there, isn’t it lovely? Baked in a cake tin, made with just 6 ingredients, packed with zucchini, and dotted with feta cheese, you can’t go wrong!
It’s just so gorgeous and comforting and satisfying for the eyes and the belly. Especially the belly! Did I mention that it’s delicious? It really is. The Cheesey – Zucchini – Soda Bread kind of deliciousness! Is there a better kind? I think not.
More healthy bread? Check out my No Knead Multi-Seed Potato Bread, my Honey Butternut Carrot Bread, my Banana Nut Chocolate Chip Bread and my Pecan Date Chai Tea Ring.
DID YOU KNOW BREAD COULD BE THIS SIMPLE? And this much fun? And this healthy?
This Simple Zucchini Feta Soda Bread is made with JUST 6 INGREDIENTS. Flour, baking soda, salt, grated zucchini, feta cheese and Greek yoghurt.
- The dry ingredients are mixed together, then the yoghurt is mixed in to form a soft dough…
- Pop the dough into a round cake tin, press down, brush with olive oil, score with a knife, cover and place in the oven until golden and beautiful.
It’s crispy on the outside and soft, fluffy, moist and AMAZING in the centre. This is a really savoury bread that is packed with zucchini and dotted with feta cheese – perfect for open sandwiches, great to serve before a meal (summer BBQ anyone?), or delicious and fun to eat with stews and soups…my personal favourite way to enjoy bread such as this!
This is definitely my favourite white flour soda bread! It has such a unique flavour and the pops of cheese make it completely scrumptious, while the zucchini makes it moist and adds that healthy factor. Plus this bread is egg free, and made without yeast, (that’s right, NO EGGS and NO YEAST!) so if you’re someone who likes to stay away from eggs and yeast, this is the bread for you!
You could certainly make this bread with wholemeal or wholewheat flour…it will be a bit heavier and you may need to cook it for a while longer, but it will still be absolutely delicious!
I’m cooking dinner for friends tomorrow night, and this Simple Zucchini Feta Soda Bread is SO on the menu! I’ll probably make a hearty stew (perhaps this Baked Chicken Barley Kale Stew) to go with the bread, as it’s been a little nippy in the evenings lately…and I’m thinking a little Rustic Bumble Berry Crumble Crisp for dessert. Wow, that sounds amazing, I’m looking forward to it already!
I hope you try this Simple Zucchini Feta Soda Bread out very soon, I know you will LOVE it, and so will your friends and family I can assure you! Do let me know how your bread turns out in the comments, I’d love to hear from you!
A yeast and egg free Irish soda bread recipe that is incredibly easy, packed with fresh zucchini and dotted with feta cheese, it has a crispy crust and a soft centre, this bread will soon become a family favourite!
- 3 cups white bread flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups zucchini grated (about 5 zucchinis)
- 1 1/4 cups feta sliced into small cubes
- 1 3/4 cups Greek yoghurt
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Preheat oven to 200°C. Line a 9 inch round cake pan with greaseproof paper, lightly grease and flour the paper.
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In a large mixing bowl, stir the flour, baking soda and salt together. Now stir in the grated zucchini and feta cubes, then stir in the Greek yoghurt to form a soft dough.
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Turn the dough onto a floured surface and knead gently about 5 times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan. Brush with a little olive oil.
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Cut two parallel lines into the dough with a sharp knife, about 1/4 of an inch deep. Cover the cake pan containing the dough with another cake pan of the same size.
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Bake for 35 minutes, covered, then bake uncovered for another 5 minutes or until the crust is lovely and golden brown. Check the bread is cooked through with a toothpick.
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Once the bread is cooked, leave it to sit in the cake tin for 5 minutes before turning out onto a cooling rack, leaving the bread in the greaseproof paper. Once the bread has cooled completely, carefully take off the greaseproof paper, slice and enjoy.
