Herby Courgette and Feta Bread

Duration: 50 mins

Serves: 12

The summer of 2020 will always be etched in my memory, where I spent most of my days in the garden, yearning for the Mediterranean. So in my desperate attempt to hold on to the smells of fading summer, I ended up baking this tasty loaf one fine Sunday. 
Packed with all the goodness of courgettes and herbs along with some tangy crumby feta cheese, it is perfect for a picnic or a quick lunch with side salad or hummus. Running out of ideas for breakfast? Serve this freshly baked loaf with mashed avocado and poached eggs and you have a winner!


  • 300g courgettes finely grated 
  • 30g parsley finely chopped 
  • 30g dill finely chopped
  • 15g chives finely chopped
  • 6 eggs
  • 120g self-raising flour
  • 200g feta cheese
  • Butter or oil for greasing
  • Salt as per taste
  • Pepper as per taste


  • Preheat oven to 200°C. 
  • Grease a loaf tin and line with baking paper.
  • Squeeze out the liquid from the grated courgette as much as possible and put into a bowl. Add all the ingredients except the feta cheese.
  • Season to taste.
  • Mix together until well combined, then crumble in 150g feta cheese.
  • Stir gently and then spoon the mixture into the prepared loaf tin. 
  • Make sure to smoothen the top, then crumble over the remaining feta cheese.
  • Bake for 20 mins.
  • Cover the top with foil to stop it browning too much and bake for another 15 mins or until well done. 
  • Let it cool completely. Slice and serve.