Comments 4

Zucchini, Feta and Olive Cake – The Ultimate Savoury


Ever since I baked Rachel Khoo’s savoury cake, I’ve been crazy about making other combinations. I realised that keeping the cake batter the same, you can make many different cakes just changing the other ingredients.

In this one, for instance, I used zucchini, olives and feta cheese. The recipe is loosely adapted from “Mainly Baking” blog.


Rachel Khoo’s recipe is sweet and savoury at the same time, but this one completely savoury. Zucchini keeps the cake very moist, while feta and olives add flavours. With olive oil in the cake batter, the halved olives in the cake make a great harmony.




What you should be careful in this recipe is the amount of salt. Olives and some feta cheese may be quite salty themselves, so you should adjust the amount of salt according to those ingredients.




You can bake this cake for your next summer picnic and you do not have to carry many different things; instead, you will just have 1 stuffed cake and at the end of the day, stuffed stomach.




(makes 1 loaf of cake)

1/2 cup / 1.2 dl olives (I used pepper stuffed green olives, you can use another kind if you like)
50 gr. feta cheese
300 gr. flour
1 tbsp / 15 ml baking powder
1/2 tsp / 2.5 ml salt (about the amount of salt, see the text above)
200 gr. grated zucchini
4 eggs
150 ml. olive oil
100 ml. milk
50 gr. yogurt (this time I used creamy Greek yogurt)
Pine nuts (to spread on the cake, as much as you like)


Soundtrack: The playlist:




1. Preheat the oven to 180C.


2. Cut the olives in half. Crumble the feta.





3. In a mixing bowl or a big plate, mix flour, baking powder and salt.









4. Add olives, feta and zucchini to the flour mixture. Make sure the ingredients are spread evenly within flour mixture.











5. In another mixing bowl, beat eggs until they are pale and fluffy.



6. Add olive oil, milk and yogurt. Continue mixing until they are just combined, not longer.









7. Add wet ingredients to others. Fold just until there is no dry flour pocket left.





8. Grease a cake mould and put the batter in it. Tap it a few times on the counter to spread evenly. Put pine nuts on the surface.





9. Put in the oven, in the middle rack. Bake for about 50 minutes, until a knife inserted in the centre of the cake comes out clean. If the nuts get too much roasted before the cake bakes, cover the surface loosely with aluminium foil. Leave about 10 minutes to cool down in the mould before you take the cake out.





This entry was posted in: Bakery
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I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.


  1. Pingback: Asparagus Cake – Salty, Delicious And Colourful | My Dear Kitchen in Helsinki

  2. Pia says

    This is really excellent, thank you! I am so lousy at baking and cakes but this works.

  3. Pingback: Zucchini And Corn Bread With Sundried Tomatoes And Spices | My Dear Kitchen in Helsinki

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