Low Carb Cottage Cheese Zucchini Bread

This Low Carb Cottage Cheese Zucchini Bread is a moist, high-protein, keto-friendly loaf made with almond flour, cottage cheese, and grated zucchini for a tender crumb and balanced savory-sweet flavor. It bakes up light yet satisfying, keeping carbs low while delivering comforting bread vibes that work for breakfast, snacks, or as a soup or salad side. Enjoy slices warm with butter or cream cheese, customize with sweet or savory add-ins, and store in the fridge or freezer for easy meal prep.

Course Breakfast, Side Dish, Snack

Cuisine American, Keto, Low Carb

Keyword almond flour, cottage cheese, gluten free, high protein, keto bread, low-carb, zucchini bread

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 210kcal

Equipment

9x5 inch loaf pan
Mixing Bowls
Whisk
Spatula
box grater
clean kitchen towel
Parchment Paper
Oven

Ingredients

Dry Ingredients

2 cups blanched almond flour finely ground
1/4 cup granular keto sweetener such as erythritol or allulose, or to taste
2 teaspoons baking powder gluten free
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon optional for a lightly sweet flavor

Wet Ingredients

1 cup full-fat cottage cheese room temperature; blend smooth if you prefer
3 large eggs room temperature
1/4 cup unsalted butter melted and slightly cooled, plus more for greasing if not using parchment
1 teaspoon pure vanilla extract

Zucchini

1 1/2 cups packed grated zucchini from about 1 medium zucchini, well squeezed dry

Optional Add-Ins

1/4 cup chopped walnuts or pecans optional, for texture
1/4 cup sugar-free dark chocolate chips optional for a sweeter loaf
1/2 teaspoon garlic powder or Italian seasoning optional for a more savory variation, omit sweetener if desired

Instructions

Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper, leaving an overhang for easy lifting.
Grate the zucchini on the coarse side of a box grater, place it in a clean kitchen towel, and squeeze very firmly over the sink until most of the liquid is removed, then measure the packed 1 1/2 cups and set aside.
In a medium bowl whisk together the almond flour, granular keto sweetener, baking powder, salt, and cinnamon until well combined and no lumps of almond flour remain.
In a separate large bowl whisk the cottage cheese until mostly smooth, then whisk in the eggs, melted butter, and vanilla extract until the mixture is fully blended and creamy.
Add the dry ingredients to the wet ingredients and gently stir with a spatula just until a thick batter forms, letting it sit for a few minutes if it seems very loose so the almond flour can absorb moisture.
Fold the well squeezed grated zucchini into the batter until evenly distributed, then gently fold in any optional nuts, sugar-free chocolate chips, or savory seasonings if using, being careful not to overmix.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula and tapping the pan lightly on the counter to release any large air pockets.
Bake the loaf on the center rack for 40 to 50 minutes, or until the top is golden, the center feels set, and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack and allow it to cool completely before slicing to help the crumb set and prevent crumbling.
Slice and serve plain or warmed, optionally spreading with butter, cream cheese, or keto nut butter, and store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Notes

For the best texture, make sure the cottage cheese and eggs are at room temperature before mixing, which helps the batter come together smoothly and bake evenly. If you dislike curds, blend the cottage cheese with the eggs before adding the remaining wet ingredients for an ultra smooth crumb. Removing excess moisture from the zucchini is essential, so do not skip the thorough squeezing step or the loaf may turn gummy in the center. For a sweeter, more classic zucchini bread profile, use the cinnamon and sweetener as written and consider adding sugar-free chocolate chips or a pinch of pumpkin spice. For a more savory version, reduce or omit the sweetener, skip the cinnamon, and use garlic powder, Italian seasoning, and shredded cheese or jalapeños as mix-ins. Always let the loaf cool completely before slicing, since keto breads firm up as they cool and cutting too early can make the slices fragile. Reheat slices gently in the microwave for a few seconds, in a low oven, or by toasting for crisp edges.

Nutrition