Cottage Cheese Zucchini Bread Recipe
A tender zucchini loaf prepared with cottage cheese, maple syrup, olive oil, cinnamon, and vanilla. The cottage cheese contributes moisture to the crumb, while grated zucchini adds additional softness.
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Ingredients
- 1 cup zucchini freshly grated
- 1 1/2 cups flour
- 1/2 cup plain cottage cheese preferably full-fat for a more moist crumb
- 1 teaspoon ground cinnamon
- 1/3 cup olive oil
- 1 large egg brought to room temperature for improved emulsification
- 1/2 teaspoon baking soda
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon fine-grain salt preferably sea salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan to prevent sticking during baking.
- In a mixing bowl, whisk the olive oil, maple syrup, egg, cottage cheese, and vanilla extract together until thoroughly blended. Set the mixture aside.
- In a separate bowl, whisk the flour with the baking powder, baking soda, salt, and ground cinnamon until the dry ingredients are evenly dispersed.
- Pour the prepared wet mixture into the bowl containing the dry ingredients. Stir until the ingredients are completely incorporated and a uniform batter forms.
- Place the grated zucchini in a paper towel and gently remove the excess moisture. Fold the zucchini into the batter until it is distributed evenly throughout.
- Transfer the batter to the prepared loaf pan and spread it into an even layer. Bake for 40–45 minutes, or until the loaf develops a golden-brown surface and a toothpick inserted into the center comes out clean.
- Leave the zucchini bread in the pan for a few minutes after baking so it can set. Carefully transfer the loaf to a wire cooling rack and allow it to cool completely before slicing.
Notes
For the cottage cheese, full-fat plain cottage cheese provides a moister crumb.
Bringing the egg to room temperature before mixing helps the ingredients emulsify more effectively.
Fine-grain sea salt is preferred for even distribution throughout the batter.
Removing surplus liquid from the grated zucchini helps maintain the intended texture of the loaf.