One bowl Cottage Cheese Zucchini Bread is the perfect summer treat that packs 12 grams of protein into every soft, golden-crusted slice.
We love zucchini baked goodies like almond flour zucchini bread and healthy lemon zucchini bread.
I whipped up this cottage cheese zucchini bread recipe right after making my cottage cheese banana bread. Swapping bananas for freshly shredded zucchini was wow!
It’s moderately sweet, super moist, and the cottage cheese makes it even more tender while adding a protein boost.
I’m using my favorite almond flour because I love baking with it! It makes this bread the perfect healthy breakfast, on-the-go snack, or dessert that everyone will enjoy.
Why You’ll Love This Recipe
- Easy recipe: 9 simple ingredients, 10 minutes of prep, and one bowl.
- Tastes “normal”: It tastes just like your favorite zucchini loaf, or better!
- Sneaky nutrients: A fun way to enjoy cottage cheese and make a dent in that zucchini surplus. Plus, it’s gluten free!
- Moist and soft: The cottage cheese keeps it incredibly moist and tender.
Ingredients for Cottage Cheese Zucchini Bread
A handful of simple ingredients is all you need to make zucchini bread with cottage cheese.
- Zucchini: Grated zucchini adds texture, moisture, and nutrition, just don’t forget to squeeze out the excess water.
- Cottage cheese: Takes the place of oil and provides extra moisture and protein. You can use full fat, low fat, or 0% cottage cheese. I used 2%.
- Eggs: Helps bind the bread without gluten and adds rise and structure.
- Maple syrup or honey: I love maple syrup in zucchini bread, but honey or agave nectar work too.
- Almond flour: Use blanched superfine almond flour.
- Baking essentials: Pure vanilla extract, cinnamon, baking powder, and baking soda for lift and flavor.
How to Make Cottage Cheese Zucchini Bread
Here’s a look at making this easy quick bread. Just grab your grater, a bowl, and a loaf pan and you’re all set!
Set your oven to 350 F, line a 9 x 5 loaf pan with unbleached parchment paper, and set it aside.
- Prep zucchini: Grate the zucchini, then squeeze out the liquid with your hands in batches before measuring it.
- Combine liquids and leavening agents: Whisk zucchini, cottage cheese, eggs, maple syrup, vanilla, cinnamon, baking powder, and baking soda together until smooth and lump-free.
- Add flour and bake: Add almond flour to the bowl and mix gently with a spatula. Pour the batter into your lined loaf pan and bake for 50 minutes, or until a toothpick comes out clean.
- Cool and slice: Take the bread out of the oven and set it on a cooling rack for 10 minutes. Lift it out of the pan, then let it cool for another 30-60 minutes before slicing.
Tips for Best Results
Here are my tips to take your bread from good to a favorite in high protein recipes.
- About zucchini: Use the medium holes on your grater to hide it, or the large holes for specks (I like the specks!). Squeeze it well with your hands, then measure out 1 cup. Keep in mind, large garden zucchini may be more watery.
- Don’t use other flour: All flours behave differently, and baking is a science. This recipe works only with almond flour.
- Measure flour correctly: Spoon the flour into the measuring cup and level it off with a knife. This method is more precise than scooping directly from the bag.
- All ovens differ: Your bread might need a bit more or less baking time depending on your oven. It’s ready when a toothpick inserted into the center comes out clean.
- If bread starts to brown too soon: Don’t worry, just cover it loosely with foil until it’s done baking.
Variations and Additions
- Blueberries: You can add up to 1/2 cup of fresh or frozen blueberries (no need to thaw them). Just keep in mind, frozen berries tend to “bleed” more.
- Nuts: Chopped walnuts or pecans add a nice crunch.
- Chocolate chips: Stir in dark or semi-sweet chips for a sweet surprise.
- Seeds: Chia or flaxseeds for added texture and nutrients.
- Shredded carrots: Sneak in more veggies and boost sweetness.
- Muffins: Pour the batter into a muffin tin and bake for about 20 minutes.
How to Store
Please note this bread spoils fast on the counter! Especially during summer.
Store: On baking day, let it cool, then keep it in a ventilated container in a cool, dry spot. For days 1-3, store any leftovers in the fridge.
Freeze: Got tons of zucchini? Make 2 loafs and freeze one in an airtight container for up to 3 months.
FAQs
Yes, if you’re using frozen grated zucchini, don’t thaw it completely and still give it a gentle squeeze.
You can use any fat percentage, I do recommend small curd if possible.
No. Maybe only almond meal, but bread will be more dense.
I haven’t tried any substitutes for cottage cheese. Greek yogurt will make it more tangy, you could try it. Or I have this almond flour zucchini bread recipe without cottage cheese.
More Cottage Cheese Recipes
More Zucchini Recipes to Try
- Cottage cheese zucchini quiche
- Zucchini cheddar cottage cheese scones
- Healthy chocolate zucchini bread
- Healthy zucchini banana bread
Almond Flour Zucchini Bread
Equipment
Ingredients
- 1 cup grated zucchini measured after squeezing
- 1 cup cottage cheese
- 3 large eggs
- 1/3 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups almond flour
Instructions
- Preheat oven to 350 degrees F and line 9 x 5 loaf pan with unbleached parchment paper. Set aside.
- Grate zucchini, squeeze liquid out with your hands working in batches and then measure.
- Add zucchini to a large bowl along with cottage cheese, eggs, maple syrup, vanilla, cinnamon, baking powder and baking soda. Whisk very well until no lumps are visible.
- Add almond flour and mix gently with spatula to combine. Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
- Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off for another 30-60 minutes before slicing with sharp serrated knife.
Notes
- Store: The day of baking, store in a ventilated container covered in a cool dry place. For day 1-3, store in the fridge. This bread is quite moist and will spoil fast on a counter, especially during summer.
- Freeze: In an airtight container for up to 3 months.
can regular or whole wheat flour be used instead of almond flour?
Hi Patricia. All flours behave differently, and baking is a science. This recipe works only with almond flour.
I just made this today and it was excellent! So tasty and nice to know how healthy it is!
Fantastic! Glad you enjoyed the recipe!
Your Cottage cheese zucchini bread recipe doesn’t give any quantities, even on the copy you sent to me!
Why? Am I supposed to guess??
You are not supposed to guess although it would be fun to watch.:) There is full recipe card at the bottom of the post. If you cannot find it, you can click on jump to recipe button at the top of the post.