Grain-Free Blueberry Zucchini Cottage Cheese Loaf

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Average Rating: 5 | Rated By: 1 users

Healthy and wholesome, this grain-free blueberry zucchini loaf is packed with protein and lots of goodness. The super moist loaf tastes almost like a baked cheesecake except without the extra calories. This is a one bowl recipe making it an easy cleanup. Serve for breakfast, snack or add some whipped cream and serve as a gluten-free dessert.

Ingredients

  • 2 large eggs
  • 1 cup cottage cheese
  • 1 cup grated zucchini with skin (1 small zucchini)
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup pure maple syrup
  • 1 tsp. Pure vanilla extract
  • 1/4 tsp. GF nutmeg
  • 1/4 tsp, pure sea salt
  • 1 cup almond flour
  • 3/4 cup tapioca flour
  • 2 tsp. GF aluminum free baking powder
  • 1 cup fresh blueberries (not frozen)
  • 1 Tbsp. Coconut sugar
  • 1/2 tsp. GF ground cinnamon
  • Instructions

  • Preheat oven to 375 F and line a 5x9-inch loaf pan with parchment paper
  • In a large bowl whisk the eggs until frothy. Add cottage cheese, zucchini, olive oil, maple syrup, vanilla, nutmeg and salt and mix together
  • Add almond flour, tapioca flour and baking powder. Mix to combine
  • Pour batter into the loaf pan and top with blueberries. Sprinkle with coconut sugar and cinnamon
  • Bake for 45 minutes. Cool in the loaf pan before slicing


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