Cottage Cheese Zucchini Bread
One bowl Cottage Cheese Zucchini Bread is the perfect summer treat that packs 12 grams of protein into every soft, golden-crusted slice.
Servings: 10 slices
Calories: 291kcal
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.
Nutrition
Serving: 1slice | Calories: 291kcal | Carbohydrates: 16g | Protein: 12g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 169mg | Fiber: 3g | Sugar: 10g