This Low-Calorie Cheese Zucchini Bread is a delicious and nutritious option for anyone looking for a gluten-free, savory bread. Made with a combination of corn, rice, and chickpea flours, it’s packed with protein and fiber, while the grated zucchini and cheese provide moisture and rich flavor. The Greek yogurt adds a light tanginess and keeps the loaf soft and tender, making it perfect for breakfast, snacks, or as a side to soups and salads.
Ingredients
- 120g (4.2 oz) zucchini, grated and excess moisture squeezed out
- 120g (4.2 oz) cheese (Mozzarella or your choice), grated
- 120g (½ cup) Greek yogurt
- 100g (¾ cup) corn flour
- 50g (⅓ cup) rice flour
- 50g (⅓ cup) chickpea flour
- 1 egg
- 1 tsp (5g) baking soda
- Salt and spices (such as black pepper, oregano), to taste
Step-by-Step Instructions
Preheat the Oven
- Preheat your oven to 180°C (350°F). Grease a loaf pan or line it with parchment paper to prevent the bread from sticking.
Prepare the Dry Ingredients
- Mix the dry ingredients: In a large mixing bowl, combine the corn flour, rice flour, chickpea flour, baking soda, salt, and any spices of your choice, such as black pepper or oregano. Stir to ensure the baking soda and spices are evenly distributed throughout the flours.
Prepare the Wet Ingredients
- Whisk the egg: In a separate bowl, beat 1 egg until smooth.
- Mix in the zucchini, cheese, and yogurt: Add the grated zucchini, grated cheese, and Greek yogurt to the egg. Stir everything together until the mixture is well combined. Make sure the zucchini has had excess moisture squeezed out to prevent the bread from becoming too wet during baking.
Combine the Mixtures
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread. The batter should be thick but spreadable.
Pour into the Loaf Pan
- Transfer the batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
Bake
- Bake the bread: Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The bread should have a firm, lightly browned crust.
Cool and Serve
- Cool the bread: Once baked, allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cooling the bread ensures it holds its shape and makes it easier to slice.
- Slice and serve: Once the bread is fully cooled, slice and serve it as a savory snack, alongside soups, or as a side to your favorite meals.
Nutrition Information
This Low-Calorie Cheese Zucchini Bread yields about 8-10 slices, with approximate nutritional values per slice as follows:
- Calories: 140
- Protein: 7g
- Fat: 6g
- Carbohydrates: 16g
- Fiber: 2g
- Sodium: 200mg
Tips and Variations
- Cheese Substitutes: You can use other types of cheese, such as cheddar, feta, or Parmesan, depending on your flavor preferences.
- Spice it up: For a bit of heat, add a pinch of red pepper flakes or chili powder to the dry mixture.
- Add-ins: For extra flavor and texture, you can add chopped herbs like basil or thyme, or toss in some sunflower seeds or chopped nuts for a crunchy element.
This Low-Calorie Cheese Zucchini Bread is a flavorful and healthy option that satisfies your craving for bread without the guilt. Enjoy its cheesy goodness with your favorite spreads or as a savory side dish!
