Ingredients
Butter for the baking pan
1-3/4 cup sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt or sea salt
3 large eggs
1/3 cup whole milk
1/3 cup TAO Extra Virgin Olive Oil
1 cup coarsely grated zucchini
6 ounces Greek or French feta, coarsely crumbled
1/4 cup pitted and diced green olives
1/4 cup raw sunflower seeds
5 Greek-style pickled peperoncini, stemmed, juice drained, diced (optional but nice)
1 heaping tablespoon minced fresh dill
Directions
Start by preheating your oven to 350°F. Lightly butter a 9- by 5- by 3-inch loaf pan and line it with parchment paper. To do this, cut two strips of parchment paper - a 5-inch wide strip to line the pan lengthwise, and a 9-inch-wide strip to line the pan widthwise. Allow the strips to overlap on the pan bottom.
In a bowl, whisk together flour, baking powder, and salt. In another large bowl, whisk together eggs, milk, and olive oil. Stir in zucchini, feta, olives, sunflower seeds, peperoncini, and dill. Add the flour mixture and mix until just blended. Be careful not to overbeat the batter, as it will be stiff.
Transfer the batter to the prepared pan and spread it evenly. Bake until the surface is lightly colored and firm to the touch, for about 45 minutes. Allow the cake to cool for about 20 minutes on a rack before lifting it out of the pan using the overhanging parchment paper. Peel off the parchment paper and continue cooling the cake on a rack.
Serve the cake warm, but not hot. Enjoy this flavorful zucchini, feta, and olive loaf!
Adapted from Janet Fletcher / Planet Cheese