Cake Courgette Feta and Basil Moist Easy Savory Loaf

Qu'est ce que le cake courgette feta ?

This savory loaf is a Mediterranean inspired baked treat that brings together tender zucchini, salty feta cheese, and aromatic basil in a soft, moist crumb.

Unlike a sweet cake, the Cake Courgette Feta relies on eggs, yogurt, olive oil, and a touch of pesto to create a rich batter that bakes into a golden, sliceable loaf.

It works beautifully as a light lunch, an appetizer, or a picnic friendly snack, and the combination of sautéed zucchini with crumbled feta gives every bite a creamy, savory pop.

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What makes this cake so versatile is its ability to shine at any temperature. Serve it warm from the oven with a crisp salad, let it cool for a packed lunch, or cut it into small cubes for a simple aperitif.

The basil and pesto add a gentle herbal layer, while Parmesan deepens the umami. Think of it as a cousin to a quick bread, but with a Mediterranean twist that feels both rustic and elegant.

Story and Character of the Recipe

I stumbled upon this savory loaf during a particularly abundant zucchini summer. My small garden plot had turned into a squash jungle, and I was scrambling for ways to use up the harvest beyond the usual sautés and gratins.

A neighbor who grew up in Provence handed me a stained recipe card and said, “This never fails, and the leftovers are even better.” I was skeptical at first, but one bite of that warm, feta studded cake won me over completely. It quickly became a weekly ritual in our kitchen.

The real beauty of this Cake Courgette Feta is how it charms even the most vegetable wary eaters. The zucchini melts into the crumb, keeping it moist for days, while the feta and basil give it a personality that feels indulgent without being heavy.

I now make it for everything from Sunday brunches to last minute dinner sides, and it always draws the same reaction: “Can I have the recipe?”

You can find a classic version of this loaf on Recettes de Luxe, which captures the simple elegance I fell in love with.

Ingredients for the Recipe

Here is everything you need for a standard loaf pan, yielding about eight generous servings. The zucchini and feta are the stars, but the supporting players are equally important for that perfect moist texture.

• 3 large eggs
• 200 g zucchini (about 2 loosely packed cups diced small)
• 160 g all purpose flour (roughly 1 1/4 cups; T55 works perfectly if you have it)
• 6 g baking powder (about 1 1/2 teaspoons)
• 120 g feta cheese, crumbled (a generous 1/2 cup)
• 1 tablespoon pesto (store bought or homemade)
• 80 g plain yogurt (a scant 1/3 cup; sheep’s milk yogurt adds extra richness)
• 60 ml olive oil (1/4 cup), plus extra for sautéing
• Fine sea salt and freshly ground black pepper, to taste
• A small handful of fresh basil, finely chopped (about 3 tablespoons)
• 1 tablespoon grated Parmesan cheese

Make sure your zucchini is firm and your feta is in brine if possible, as it keeps the cheese wonderfully creamy. Room temperature eggs and yogurt blend more smoothly, so pull them out of the fridge about 20 minutes before you start.

Preparing the Ingredients

Start by preheating your oven to 180°C (350°F). Line a 9×5 inch loaf pan with parchment paper, leaving a slight overhang on the long sides; this makes lifting the cake out a breeze later.

Wash the zucchini and trim the ends. Cut them into small dice, roughly the size of peas, or into thin strips if you prefer a more delicate texture.

Heat a splash of olive oil in a skillet over medium heat and sauté the zucchini for about five minutes, just until it glistens and picks up a little color around the edges.

You are not trying to cook it through completely, just to drive off some moisture and concentrate the flavor. Transfer the zucchini to a plate and let it cool while you prepare the batter.

Chop the basil finely and crumble the feta. In a large mixing bowl, whisk the eggs together with the yogurt, olive oil, and pesto until the mixture is smooth and evenly combined.

Sift the flour and baking powder directly into the bowl, then add a generous pinch of salt and a few grinds of black pepper. Scatter in the chopped basil and stir gently until no dry streaks remain.

Finally, fold in the cooled zucchini, the crumbled feta, and the Parmesan, working just enough to distribute everything evenly without overmixing.

Cooking Instructions

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Slide the pan into the center of the preheated oven and bake for about 45 minutes.

The exact time can vary slightly depending on your oven and the moisture in the zucchini, so start checking at 40 minutes.

The loaf is done when a knife tip inserted in the center comes out clean or with just a few moist crumbs clinging to it, and the top is deeply golden.

Remove the pan from the oven and let it rest on a wire rack for at least 10 minutes. This little pause helps the cake set up and makes unmolding much easier.

Run a thin knife around the edges if needed, then lift the loaf out using the parchment overhang. Let it cool for another 10 minutes before slicing if you plan to serve it warm, or let it cool completely if you are storing it.

The aroma of basil and toasted feta will fill your kitchen long before you take the first bite.

Tips for Perfect Results

• Pre cook the zucchini, always. Skipping this step releases too much water into the batter and can leave you with a dense, soggy middle. Just five minutes in the pan makes all the difference.
• Choose the right pan size. A mold that is too wide will spread the batter thin and give you a squat loaf. Stick with a standard 9×5 inch loaf pan for the best rise.
• Let it rest before unmolding. This loaf is tender straight from the oven. Giving it 10 minutes to firm up prevents cracking and keeps the shape intact.
• Play with Mediterranean flavors. For a sunnier twist, fold in a few chopped sun dried tomatoes. If you are out of feta, a soft goat cheese works beautifully. A handful of pitted olives or toasted pine nuts adds a pleasant crunch.
• Use a quality olive oil. Since the oil is a key flavor component, choose one with a fruity, peppery character that you enjoy on its own.

Serving and Storage

This cake arrives at the table ready for almost any occasion. Slice it warm and serve alongside a simple green salad dressed with lemon and olive oil for a satisfying lunch.

For an appetizer spread, cut the loaf into small cubes and arrange them on a platter with a bowl of extra pesto or yogurt for dipping. It travels well in a lunchbox too, holding its shape and staying moist until midday.

Store any leftovers in an airtight container in the refrigerator, where they will keep nicely for up to three days.

To bring back the just baked tenderness, reheat slices gently in a 300°F (150°C) oven for about five minutes, or pop them in a toaster oven.

The loaf also freezes well: slice it completely, separate the pieces with parchment paper, and freeze in a sealed bag. You can pull out a slice or two whenever you need a quick, savory fix.

FAQs

Conclusion

The Cake Courgette Feta is one of those humble recipes that quietly becomes a cornerstone of your cooking routine. It is straightforward enough for a busy weeknight yet special enough to share with guests, and the endless variations mean you never grow bored.

The next time you spot a pile of zucchini at the market, grab a block of feta and a bunch of basil, and give this savory loaf a try. It might just become your new favorite way to turn simple vegetables into something truly memorable.

Zucchini Feta Cake

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Qu’est ce que le cake courgette feta ? This savory loaf is a Mediterranean inspired baked treat that brings together tender zucchini, salty feta cheese, and aromatic basil in a soft, moist crumb.

• Total Time: 60 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

3 eggs
200 g zucchini
160 g flour
6 g baking powder
120 g feta cheese
1 tbsp pesto
80 g yogurt
60 ml olive oil
salt
pepper
basil
1 tbsp Parmesan cheese

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Instructions

1-Cut and pre-cook the zucchini for 5: Cut and pre-cook the zucchini for 5 minutes.
2-Whisk eggs, yogurt, olive oil and pesto: Whisk eggs, yogurt, olive oil and pesto.
3-Add flour, baking powder, salt, pepper and: Add flour, baking powder, salt, pepper and basil.
4-Fold in zucchini, feta and Parmesan: Fold in zucchini, feta and Parmesan.
5-Pour into a mold and bake for: Pour into a mold and bake for 45 minutes at 180°C.

Last Step:

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• Prep Time: 15 min
• Cook Time: 45 min
• Method: bake

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3
• Sodium: 420
• Fat: 18
• Saturated Fat: 6
• Carbohydrates: 22
• Fiber: 2
• Protein: 9
• Cholesterol: 75