Lemon Herb Cucumber Feta Bread
This savory quick bread is moist, aromatic, and packed with grated cucumber, fresh herbs, and crumbled feta. It’s lightly tangy from lemon and yogurt, making it perfect for spring lunches, garden parties, or alongside grilled dishes.
Servings 10 1 (9×5-inch) loaf
Calories 210kcal
Ingredients
- 1 ¾ cups 220 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt
- ½ tsp black pepper
- 2 large eggs
- ½ cup 113 g unsalted butter, melted & slightly cooled
- ½ cup 120 g plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup 150 g grated cucumber, squeezed very dry
- ¾ cup 100 g crumbled feta cheese
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- 🔑 Important Step – Cucumber Prep
- After grating place cucumber in a clean towel and squeeze firmly to remove excess water.
- Too much moisture will make the bread dense or gummy.
Instructions
- 1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5 loaf pan.
- 2️⃣ Mix Dry Ingredients
- Whisk flour, baking powder, baking soda, salt, and pepper.
- 3️⃣ Mix Wet Ingredients
- In another bowl, whisk eggs, melted butter, yogurt, lemon juice, and zest.
- 4️⃣ Fold In Add-Ins
- Stir in squeezed cucumber, feta, dill, and chives.
- 5️⃣ Combine
- Gently fold dry ingredients into wet mixture until just combined.
- Do not overmix.
- 6️⃣ Bake
- Transfer batter to loaf pan and smooth top.
- Bake 50–60 minutes, until golden and a toothpick comes out clean.
- If browning too quickly, tent with foil after 40 minutes.
- 7️⃣ Cool
- Cool 10–15 minutes before removing from pan.
Notes
📊 Approximate Nutrition (Per Slice, 1/10 loaf)
Calories: ~210
Total Fat: 13 g
Saturated Fat: 7 g
Cholesterol: 60 mg
Sodium: 360 mg
Total Carbohydrates: 16 g
Sugars: 2 g
Protein: 7 g
(Values are estimates and may vary by brand.)
🌿 Serving Ideas
Toast lightly and top with whipped feta
Serve alongside tomato soup
Pair with grilled chicken or salmon
Use as a base for open-faced cucumber sandwiches
