Zucchini Cheese Bread
At a glance
A wheat-free, high-protein zucchini bread made with almond flour, eggs, mozzarella, and other ingredients, suitable for breakfast, snack, or sandwich.
Ingredients
- 1 cup (100 g) almond flour
- 1/2 tsp dried garlic
- 1 tbsp (10 g) psyllium husk
- 2 tsp (10 g) baking powder
- 1 tbsp (14 g) flaxseed
- 2 cups (250–280 g) grated zucchini
- 1/2 tsp salt
- 3 eggs
- 2 tbsp (30 ml) olive oil
- 1 1/2 cups (150 g) shredded mozzarella
- 2 tablespoons Greek yogurt
- 1/2 cup (120 g) thick Greek yogurt
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Black pepper
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped walnuts
- 1 tablespoon vegetable oil for frying
- 3 tbsp finely chopped spinach
- 2 eggs
- 1/4 teaspoon oregano
Method
- 1
Mix almond flour, dried garlic, psyllium husk, baking powder, flaxseed, and 1/2 tsp salt well.
- 2
Let the dry mixture sit for 5–10 minutes.
- 3
Squeeze the grated zucchini to extract the juice.
- 4
Add eggs, olive oil, shredded mozzarella, and Greek yogurt to the dry ingredients.
- 5
Mix until well combined and let sit for 10 minutes until the psyllium husks have plumped up.
- 6
Spray an 8x4-inch (20x10 cm) loaf pan with vegetable oil.
- 7
Place the mixture into the loaf pan.
- 8
Sprinkle sesame seeds on top.
- 9
Bake at 350°F (180°C) for 45–55 minutes until cooked through.
- 10
Allow the bread to cool before slicing.
- 11
Lightly fry chopped spinach in vegetable oil.
- 12
In a separate pan, fry 2 eggs with a pinch of salt and oregano, pouring eggs over the spinach and frying on both sides.
- 13
Assemble the sandwich by spreading 1 tablespoon of sauce on a slice of bread, adding the fried egg, and closing the sandwich.
Want to make your own printable recipe card?
ChefScribe turns YouTube cooking videos into clean ingredients, steps and print-friendly recipe cards.
Get 6 free recipes every month.
Original video
Source video from Kochen Familie Cool. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=73HqKxs1hVQ
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store in an airtight container for up to 3 days.
