breadzucchinialmond
Zucchini Cheese Bread
A savoury zucchini and mozzarella bread made with almond flour and psyllium, served as a sandwich with spinach and egg.
From YouTube · Apr 30, 2026
A savoury zucchini and mozzarella bread made with almond flour and psyllium, served as a sandwich with spinach and egg.
15 min
Prep time
50 min
Cook time
1 hr 5 min
Total time
1 loaf, approximately 10 slices
Yield
Ingredients
23 ingredients- ZUCCHINI CHEESE BREAD
- 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 tbsp Greek yogurt
- Vegetable oil spray, for greasing
- Sesame seeds, for topping
- YOGURT SAUCE
- 1/2 cup (120 g) thick Greek yogurt
- 1 tbsp (15 ml) lemon juice
- Salt and black pepper, to taste
- 2 tbsp finely chopped parsley
- 1 tbsp finely chopped walnuts
- EGG AND SPINACH FILLING
- 1 tbsp vegetable oil, for frying
- 3 tbsp finely chopped spinach
- 2 eggs
- A pinch of salt
- 1/4 tsp dried oregano
Method
13 steps- Combine the almond flour, dried garlic, psyllium husk, baking powder, flaxseed and 1/2 teaspoon salt.
- Squeeze the grated zucchini thoroughly to remove as much liquid as possible.
- Add the zucchini, eggs, olive oil, mozzarella and 2 tablespoons Greek yogurt to the dry ingredients. Mix well.
- Leave the batter for 10 minutes so the psyllium can absorb moisture and thicken the mixture.
- Preheat the oven to 180°C (350°F). Grease an 8-by-4-inch (20-by-10-cm) loaf pan with vegetable oil spray.
- Transfer the batter to the loaf pan and sprinkle sesame seeds over the top.
- Bake for 45–55 minutes, until set through the centre and golden on top.
- Allow the bread to cool before removing it from the pan and slicing.
- For the sauce, combine the thick Greek yogurt, lemon juice, salt, black pepper, parsley and walnuts.
- For the filling, heat the vegetable oil and lightly fry the chopped spinach.
- Beat the eggs with a pinch of salt and the oregano. Pour them over the spinach and cook on both sides until set.
- Cut the cooked egg and spinach mixture into four portions.
- To assemble a sandwich, spread 1 tablespoon of yogurt sauce over a slice of bread and top with one portion of the egg and spinach filling.
Recipe notes
Helpful tips
- Squeeze as much moisture as possible from the zucchini.
- Let the psyllium mixture rest before baking.
- Allow the bread to cool fully before slicing.
Equipment
- Large mixing bowl
- Clean kitchen towel
- 8x4-inch loaf pan
- Frying pan
- Spatula
Storage
Store the bread separately from the egg and spinach filling. Refrigerate both in covered containers.
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