Zucchini Cheesy Bread Recipe

Zucchini Cheesy Bread Recipe

How To Make Zucchini Cheesy Bread

This zucchini cheesy bread is for cheese lovers. Each zucchini bread serving is oozing with Parmesan and mozzarella for a satisfying keto-friendly treat.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 3medium zucchini,or about 4 cups grated zucchini
  • 2large eggs
  • 2garlic cloves,minced
  • ½tsporegano,dried
  • 3cupsmozzarella,shredded, divided
  • ½cupparmesan,freshly grated
  • ¼cupcornstarch
  • kosher salt
  • freshly ground black pepper
  • pinchred pepper flakes,crushed
  • 2tspparsley,freshly chopped
  • marinara,for dipping, use sugar free if you’re on Keto diet


  1. Preheat oven to 425 degrees F and line a baking sheet with parchment.

  2. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

  3. Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch, and season with salt and pepper. Stir until completely combined.

  4. Transfer the dough to a prepared baking sheet and pat it into a crust. Bake until golden and dried out for 25 minutes.

  5. Sprinkle with the remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted for 8 to 10 minutes more.

  6. Slice and serve with marinara.


  • Calories: 421.02kcal
  • Fat: 26.47g
  • Saturated Fat: 15.02g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 7.86g
  • Polyunsaturated Fat: 1.38g
  • Carbohydrates: 15.66g
  • Fiber: 1.86g
  • Sugar: 4.81g
  • Protein: 30.42g
  • Cholesterol: 172.00mg
  • Sodium: 831.24mg
  • Calcium: 691.32mg
  • Potassium: 521.76mg
  • Iron: 1.73mg
  • Vitamin A: 246.51µg
  • Vitamin C: 27.62mg
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