Zucchini Cheese Bread
This low-carb Zucchini Cheese Bread is so delicious and made with a few ingredients! This bread is keto friendly, gluten-free and made with freshly shredded zucchini!
Ingredients
- 2 cups grated zucchini
- 1 egg
- 2 cups shredded mozzarella cheese; divided
- 1/2 cup shredded parmesan cheese
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat mat and lightly spray with nonstick spray.
- Grate zucchinis and place them in a kitchen towel or multiple sturdy paper towels. Be sure to ring out as much water as you can and do it over a colander just incase any break out of the paper towels. Ring out the excess water and place grated zucchini in a large mixing bowl.
- To the mixing bowl, add egg, 1 1/2 cup mozzarella cheese, parmesan cheese, garlic powder, oregano, and salt. Mix with a wooden spoon until all of the ingredients are combined together.
- Dump the zucchini mixture onto prepared baking sheet and spread out with spatula. Form an approximately 12 inch by 8 inch rectangle using the spatula to shape the mixture. The mixture should be about 1/4 inch thick.
- Sprinkle the remaining 1/2 cup of mozzarella cheese on top and bake for 15 minutes or until the cheese is melted and bubbly. Slice and serve immediately.
Notes
- Store leftovers in a zip lock bag or in an airtight container. Since the zucchini is moist, I highly recommend reheating any leftovers in the oven on high heat. If you reheat at low heat or in the microwave the zucchini cheese bread will be soggy. You could also eat it cold straight from the refrigerator like my husband does!