Cottage Cheese Zucchini Bread

5 from 1 vote

Healthy cottage cheese zucchini bread that is moist, high in protein, and easy to make. A delicious breakfast or snack with simple ingredients.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Keyword: cottage cheese, healthy dessert, high-protein

Servings:

Calories: 306kcal

Prep: Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Mix wet ingredients: In another bowl, whisk the eggs and sugar until well combined. Add the cottage cheese, oil, and vanilla extract, and mix until smooth.
Grate the zucchini: Grate the zucchini using a box grater.
Combine: Add the dry ingredients to the wet mixture and mix just until combined. Fold in the grated zucchini and chopped nuts. Do not overmix.
Bake: Pour the batter into the prepared loaf pan and bake for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Flour: You can use all-purpose flour for a classic texture, or spelt flour for a slightly nuttier flavor and a more wholesome feel. Whole wheat can also work, but the bread will be denser.
Sweetness level: This zucchini bread is not overly sweet, keeping it on the healthier side. If you prefer a sweeter loaf, increase the sugar slightly or use alternatives like honey, maple syrup, or a sugar substitute.
Oil: Olive oil adds a subtle flavor and keeps the bread moist. You can substitute it with any neutral oil like vegetable, canola, or even melted coconut oil.
Grating the zucchini: Use the coarse side of a box grater for a more textured, slightly chunky result where you can see bits of zucchini in every bite, or use the fine side if you prefer the zucchini to melt seamlessly into the batter for a smoother, more uniform loaf.