Zucchini Bread with Feta and Olives | RICARDO

Ingredients

• 2 cups (500 ml) unbleached all-purpose flour
• 1 tablespoon (15 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 1/2 cup (125 ml) cold unsalted butter, diced
• 1/2 cup (125 ml) plain 2% yogurt
• 2 eggs
• 1 cup (250 ml) grated zucchini
• 1/2 cup (125 ml) oil-packed Kalamata black olives, drained, pitted and halved
• 6 green onions, chopped
• 1 teaspoon (5 ml) chopped fresh thyme
• 3 1/2 oz (100 g) coarsely crumbled feta cheese