Cake Courgette Feta with Basil A Moist Savory Loaf

What Is Cake Courgette Feta?

If you have been searching for a savory bake that feels fresh, filling, and surprisingly simple, cake courgette feta is the loaf you will want to keep on rotation.

It is a French style savory zucchini and feta cake baked in a loaf pan, with a soft, moist crumb that holds together beautifully when sliced.

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The flavor balances the natural sweetness of zucchini with the salty, tangy character of feta, while a swirl of pesto and fresh basil add a bright Mediterranean touch.

This is not a sweet cake, even though the word cake is in the name. It behaves more like a quick bread or a savory loaf, which makes it incredibly versatile.

You can serve it as a light lunch with a crisp green salad, slice it into small squares for an appetizer, or tuck it into a picnic basket on a warm afternoon.

The recipe works just as well in summer when zucchini is overflowing at the market as it does in winter when you need something cozy and savory to round out a soup or a stew.

What I love most about this cake is how easy it is to make. There is no mixer, no fancy technique, and no long list of ingredients.

If you can whisk eggs in a bowl and chop a zucchini, you can pull this together on a weeknight.

It is the kind of reliable savory cake that home cooks come back to again and again, and once you taste a slice, you will understand exactly why.

Story

I started making this cake courgette feta a few summers ago when my garden zucchini plants went into full overdrive.

By August I was leaving little paper bags of zucchini on my neighbors’ porches, and I needed new ways to use them up beyond the usual stir fry.

This savory loaf turned out to be the answer, and it has stayed in my cooking rotation ever since.

What I love about it is how unfussy it feels. I usually bake it on a Sunday morning while the coffee is brewing, and by lunchtime we are pulling thick slices out of the pan to eat alongside a simple green salad or a bowl of warm tomato soup.

The loaf is filling enough to count as a main course, but light enough that you do not feel heavy afterward.

Even friends who claim they do not love vegetables end up going back for seconds. The crumb is so soft and the feta so flavorful that the zucchini almost disappears into the background, which I count as a small victory.

Of all the variations I have tested over the years, the classic feta and basil version with a little pesto is still the most requested at my table. It is the one I recommend you try first.

Ingredients for the Recipe

One of the best things about this recipe is the short, ingredient focused list. You probably have most of these staples in your kitchen already, which makes this cake very approachable. Here is exactly what you will need to make one loaf.

• 3 large eggs
• 200 g zucchini, washed and trimmed
• 160 g all purpose flour (T55 if you have it)
• 6 g baking powder, about 1 teaspoon
• 120 g feta cheese, crumbled
• 1 tablespoon pesto
• 80 g sheep milk yogurt, plain
• 60 ml olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• A small handful of fresh basil, chopped
• 1 tablespoon grated Parmesan

These ingredients come together into a batter that smells herbaceous and savory from the very first whisk. The yogurt keeps the crumb tender, the olive oil adds richness, and the combination of feta plus Parmesan brings a clean, salty depth that pairs perfectly with mild zucchini.

If you love a little extra punch, you can always crumble a bit more feta on top before baking.

Step by Step Preparation

This recipe moves quickly once you start, so it helps to have everything measured and ready before you turn on the oven. The full process is split into two short stages: preparing the ingredients and mixing the batter, then baking the loaf.

Preparing the Ingredients

1. Wash the zucchini well under cool water and pat it dry with a clean towel.
2. Cut the zucchini into small dice or thin strips, whichever you prefer for texture.
3. Heat a small drizzle of olive oil in a skillet over medium heat and sauté the zucchini for about 5 minutes, until the pieces are lightly colored but still firm. This step matters because it removes moisture.
4. While the zucchini cooks, chop the fresh basil and crumble the feta so both are ready to fold in.
5. Line a standard loaf pan with parchment paper or lightly grease it with olive oil.

Cooking Instructions

1. In a large bowl, whisk the eggs with the yogurt, olive oil, and pesto until the mixture looks smooth and evenly blended.
2. Add the flour, baking powder, a pinch of salt, a few grinds of pepper, and the chopped basil. Stir just until combined, without overmixing.
3. Gently fold in the sautéed zucchini, the crumbled feta, and the grated Parmesan until they are distributed throughout the batter.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. Bake at 180°C, which is 350°F, for about 45 minutes. The cake is ready when a knife inserted into the center comes out clean and the top is golden.
6. Let the loaf rest in the pan for a few minutes before unmolding, then transfer it to a wire rack to cool slightly.

Tips for Perfect Results

A few small habits make the difference between a good savory loaf and a great one. Keep these tips in mind the next time you bake this cake courgette feta, and you will get a moist, well risen loaf every single time.

• Always precook the zucchini. Zucchini holds a lot of water, and if you stir it raw into the batter, your loaf will turn out dense and soggy.
• Choose the right pan size. A pan that is too wide will spread the batter thin and leave you with a flat cake. Use a standard loaf pan for the best height.
• Respect the baking time. Pulling the cake out early can leave the center gummy, so trust the 45 minute window and test with a knife.
• Add sun dried tomatoes. Chopped sun dried tomatoes bring a deeper, sunnier Mediterranean note that pairs beautifully with feta and basil.
• Try goat cheese. If you want a softer, tangier flavor, swap the feta for an equal amount of fresh goat cheese.
• Use good olive oil. Since olive oil is a main flavor, a fruity extra virgin variety will make the crumb taste richer.
• Rest before unmolding. Letting the cake sit for about 5 minutes helps it hold its shape so slices come out clean.

Chef tip: If you want a crispier top, sprinkle a little extra grated Parmesan over the batter right before it goes into the oven. It forms a golden crust that contrasts nicely with the soft interior.

Serving and Storage

This cake is as flexible at the table as it is in the kitchen. You can serve it warm, at room temperature, or even cold straight from the fridge, and it will still taste great.

For a simple summer lunch, I like to pair thick slices with a crisp green salad dressed in lemon and olive oil. In cooler months, it goes beautifully alongside a bowl of warm soup, especially tomato, minestrone, or a rustic vegetable broth.

For entertaining, slice the loaf into small squares and arrange them on a board with olives, cherry tomatoes, and a few extra basil leaves. It works as a friendly appetizer that guests can pick up without utensils. It also cuts cleanly into individual portions, which makes it perfect for lunchboxes or quick weekday lunches.

Storage is simple. Keep leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently in a low oven or a quick turn in a dry skillet to refresh the texture. The cake also freezes very well in individual slices.

Wrap each slice tightly, freeze them on a tray, then transfer to a bag. When you are ready to enjoy, let a slice thaw in the fridge overnight or warm it straight from frozen in a 160°C oven for about 10 minutes.

Nutrition Snapshot

Here is a quick look at the approximate nutrition per serving, based on a recipe that yields 8 portions. Values come from the source recipe card and are useful as a general guide.

Frequently Asked Questions

Cake courgette feta

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What Is Cake Courgette Feta? If you have been searching for a savory bake that feels fresh, filling, and surprisingly simple, cake courgette feta is the loaf you will want to keep on rotation.

• 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
1 c. à soupe pesto
80 g yogurt
60 ml olive oil
salt
pepper
basil
1 c. à soupe parmesan

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Instructions

Préparation
1-Chop and pre-cook the zucchini for 5: Chop and pre-cook the zucchini for 5 minutes.
2-Whisk eggs, yogurt, oil and pesto: Whisk eggs, yogurt, 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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• Author: Ruby Bennett
• Prep Time: 15 min
• Cook Time: 45 min
• Method: bake

Nutrition

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