Description
Discover a delicious way to use up zucchinis with our Cottage Cheese Zucchini Bread recipe. Learn how to bake this moist and flavorful treat today!
Ingredients
- – 1 cup (240 ml) grated zucchini, measured after squeezing
- – 1 cup (240 ml) cottage cheese
- – 3 large eggs
- – 1/3 cup (80 ml) honey
- – 1 teaspoon (5 ml) pure vanilla extract
- – 1/2 teaspoon (3 ml) cinnamon
- – 1/2 teaspoon (3 ml) baking powder
- – 1/2 teaspoon (3 ml) baking soda
- – 3 cups (360 g) almond flour
Instructions
- Begin by setting your oven to 350°F and prepare a 9 x 5 loaf pan by lining it with unbleached parchment paper. Keep it aside for now.
- Shred the zucchini, extract the liquid by squeezing it in small parts, and then measure the amount needed.
- In a large mixing bowl, combine the zucchini, cottage cheese, eggs, honey, vanilla extract, cinnamon, baking powder, and baking soda. Whisk thoroughly until the mixture is smooth and free of lumps.
- Gently incorporate the almond flour into the wet ingredients using a spatula until well mixed. Transfer the batter into the lined loaf pan.
- Place the pan in the oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Take the bread out of the oven and place it on a cooling rack for about 10 minutes. Using the parchment paper edges, lift the bread from the pan and allow it to cool for an additional 30-60 minutes before slicing it with a sharp serrated knife.
Notes
- Thoroughly squeeze grated zucchini to remove excess liquid before adding to batter for a better texture.
- For a sweeter bread, add more honey to taste without changing the loaf’s consistency.
- Enhance flavor by mixing in chopped nuts or dried fruits for added texture and crunch before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: 240
- Fat: 15g
- Protein: 7g
Keywords: zucchini bread, almond loaf, cottage cheese bread, honey vanilla bread, gluten-free baking, healthy dessert
