Yield: 10 slices

Prep Time: 15 minutes

Cook Time: 50–55 minutes

Total Time: 1 hour 10 minutes

Ingredients
Wet Ingredients
2 cups grated zucchini (about 2 medium zucchini)
1 cup low-fat cottage cheese, blended until smooth
½ cup plain non-fat Greek yogurt
3 large eggs
2 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp vanilla extract (optional, enhances flavor without making it sweet)


Dry Ingredients
1 cup oat flour
½ cup almond flour
½ cup unflavored whey protein isolate
2 tsp baking powder
½ tsp baking soda
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp black pepper
1 tsp sea salt


Cheese & Herbs
1½ cups reduced-fat shredded cheddar cheese, divided
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
2 tbsp chopped fresh chives
1 tbsp fresh dill (optional)
Optional Add-Ins
2 tbsp ground flaxseed
2 tbsp hemp hearts
¼ tsp crushed red pepper flakes
½ cup diced cooked turkey bacon
½ cup chopped spinach


Instructions
Step 1: Prepare the Zucchini
Preheat the oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper.
Grate the zucchini and place it in a clean kitchen towel.
Squeeze out as much moisture as possible. This helps the bread bake up fluffy instead of dense.
Step 2: Mix the Wet Ingredients

In a large bowl, whisk together:

Blended cottage cheese
Greek yogurt
Eggs
Olive oil
Dijon mustard
Vanilla extract (if using)

Mix until smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together:

Oat flour
Almond flour
Whey protein isolate
Baking powder
Baking soda
Garlic powder
Onion powder
Italian seasoning
Salt
Black pepper
Step 4: Make the Batter

Gradually add the dry ingredients to the wet mixture.

Fold in:

Grated zucchini
1 cup shredded cheddar cheese
Parmesan cheese
Parsley
Chives
Dill (if using)

Stir just until combined. Avoid overmixing.

Step 5: Fill the Pan

Transfer the batter to the prepared loaf pan.

Sprinkle the remaining ½ cup cheddar cheese evenly over the top to create the beautifully browned, cheesy crust shown in the picture.

Step 6: Bake

Bake for 50–55 minutes, or until:

The top is golden brown.
A toothpick inserted into the center comes out clean.
The internal temperature reaches 200°F (93°C).

If the top browns too quickly, loosely cover it with foil during the last 15 minutes of baking.

Step 7: Cool and Slice

Allow the bread to cool in the pan for 10 minutes.

Transfer to a wire rack and cool for another 15–20 minutes before slicing.

Approximate Nutrition (Per Slice)
Calories: 195
Protein: 18g
Carbohydrates: 8g
Fat: 10g
Fiber: 2g
Optional Serving Ideas

Enjoy this savory bread with:

Scrambled eggs and sliced avocado
Grilled chicken breast
Smoked salmon and a dollop of Greek yogurt
Turkey chili or vegetable soup
Cottage cheese with fresh herbs
Marinara sauce for dipping


Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap individual slices and freeze for up to 3 months. Reheat in a toaster oven or air fryer for the best texture.
Tips for the Best Zucchini Cheese Bread
Squeeze the zucchini thoroughly to remove excess moisture and prevent a soggy loaf.
Blend the cottage cheese until completely smooth for a tender, protein-rich crumb.
Use freshly shredded cheddar cheese for the best melt and a crisp golden top.
Let the loaf cool before slicing so it holds together cleanly.
For the picture-perfect finish, sprinkle a little extra cheddar and Parmesan over the top during the last 10 minutes of baking to create a deeply golden, cheesy crust with irresistible flavor.