Print

Healthy High-Protein Cottage Cheese Zucchini Bread

healthy high-protein cottage cheese zucchini bread - featured image
Print Recipe

This healthy high-protein cottage cheese zucchini bread is moist, tender, and packed with protein. Made with simple ingredients like zucchini, cottage cheese, and whole wheat flour, it’s perfect for breakfast, snacks, or even dessert.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium-to-large zucchini), squeezed dry
  • ¾ cup cottage cheese (full-fat or low-fat), blended smooth
  • 2 large eggs, room temperature
  • ⅓ cup honey or maple syrup
  • ¼ cup melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups white whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • Optional: ¼ cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Shred the zucchini using a box grater. Place the shreds in a clean kitchen towel and wring out as much liquid as possible. Set aside.
  3. In a small blender or food processor, blend the cottage cheese until completely smooth (about 30 seconds).
  4. In a large mixing bowl, whisk together the blended cottage cheese, eggs, honey or maple syrup, melted oil, and vanilla extract until well combined.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  6. Add the squeezed zucchini to the wet ingredients and stir to combine.
  7. Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula until just combined. Do not overmix. Fold in optional mix-ins if using.
  8. Transfer the batter to the prepared loaf pan and spread evenly.
  9. Bake for 48-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with aluminum foil around 35 minutes.
  10. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.

Notes

Don’t skip squeezing the zucchini—excess water will make the bread soggy. Blend the cottage cheese until silky smooth to avoid lumps. Let the bread cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: zucchini bread, high-protein, cottage cheese, healthy breakfast, easy zucchini bread, moist zucchini bread, protein-packed bread

Find it online: https://platebelle.com/healthy-high-protein-cottage-cheese-zucchini-bread/