Zucchini Cheese Bread

Last Updated on July 27, 2020 by Kathryn Donangelo

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!

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This Zucchini Cheese Bread is so unbelievably good, cheesy, and you won’t even miss the carbs (try my KETO Cauliflower Mac and Cheese)! This ‘bread’ reminds me of a thin and chewy cheese pizza with hints of garlic. It’s topped with a mozzarella cheese that gets bubbly and melts so perfectly. There is so much cheese in every bite and this will be your new favorite recipe to make!

With only 7 ingredients and 30 minutes, you can transform zucchini into this beautiful Zucchini Cheese Bread! I like to serve my Zucchini Cheese Bread with a side of pizza sauce or marinara for the ultimate appetizer or side dish.

I love easy recipes that you don’t have to feel guilty about eating, like this one! I also love anything cheesy so this recipe is definitely one we make often. Zucchini is such a versatile vegetable and can be used in so many different ways such as low carb Zucchini Meatballs or Zucchini Corn Fritters.

This is also an amazing way to get more veggies into your diet! 🙂

INGREDIENTS NEEDED TO MAKE ZUCCHINI CHEESE BREAD

• Zucchini
• Egg
• Mozzarella cheese
• Parmesan cheese
• Garlic powder
• Oregano
• Salt

HOW TO MAKE ZUCCHINI CHEESE BREAD

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat mat and lightly spray with nonstick spray.
2. 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.
3. 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.
4. 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.
5. 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.

TIPS TO MAKE THE BEST ZUCCHINI CHEESE BREAD 

• When grating the zucchini, place a towel or layer multiple paper towels underneath the grated zucchini. Ring out as much water as you can. Make sure you squeeze hard! I also make sure when I’m grating the zucchini to place a colander underneath just incase the paper towel rips. Do this slowly and you will be fine!
• Make sure to remove as much excess water as you can from the zucchini. This is ideal because if you don’t your cheese bread will be soggy.
• SHRED THE CHEESE YOURSELF. I have been doing this a lot within the last few months and shredding my own cheese has made a tremendous difference in my recipes. For instance in my Cheese Enchiladas. The cheese is creamier and melts so perfectly because it doesn’t have any anti-caking agents that are normally found in pre-shredded cheeses.
• Grating the zucchini takes the most time in this recipe and can be made even quicker if you grate the zucchini ahead of time and storing it in an airtight container until ready to use.
• Fresh is best!

LEFTOVERS

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!

LOOKING FOR OTHER DELICIOUS LOW CARB RECIPES?

• Loaded Cheesy Cauliflower Bake
• P.F Chang’s Copycat Chicken Lettuce Wraps
• Teriyaki Chicken Salad
• Healthy Avocado Tuna Salad
• Shrimp Stuffed Avocados
• Avocado Greek Salad
• Tomato Prosciutto Caprese
• Cilantro Lime Shrimp Lettuce Wraps

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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!

5 from 13 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Keyword: cheese, cheese bread, zucchini

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Author: Kathryn Donangelo

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.

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Notes

1. 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!