Baking · Bread & rolls

Zucchini & Cheddar Almond Loaf

A moist savory loaf with squeezed zucchini, cheddar and a hint of black pepper.

By CarbPortion · AI-assisted recipe

Bread & rolls

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Prep: 20 min
Cook & rest: 110 min
Total: 130 min
Servings: 10
Method: Oven

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Original recipe: 10 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 10 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Zucchinigrated before squeezing300 g
Almondsfinely ground200 g
Cheddargrated120 g
Eggbeaten200 g
Greek yogurtPlain, whole milk100 g
Olive oilSalad or cooking oil25 g
Baking powderDouble-acting, sodium aluminum sulfate10 g
SaltTable salt3 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 350°F (175°C). Line a roughly 20 × 10 cm loaf tin. Wrap the grated zucchini in a clean cloth and squeeze very firmly.
Mix the ground almonds, baking powder, salt and pepper. Separately whisk the eggs, yogurt and oil.
Stir wet and dry ingredients together, then fold in the zucchini and cheddar. Spread evenly in the loaf tin.
Bake for 45–55 minutes, until the middle feels set and a skewer comes out without wet batter. Cover the top loosely if it browns too fast.
Leave in the tin for 10 minutes, then cool fully on a rack before cutting into 10 servings.

Kitchen notes

The zucchini weight is before squeezing; its full raw nutrient contribution is included. A warm loaf will crumble if sliced too soon.
The total time includes approximately 45–55 minutes for cooling before slicing. A larger or deeper bake may need longer.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 6.5 g
Fiber: 2.8 g
Carbs − fiber: 3.7 g
Protein: 10.8 g
Fat: 19 g
Energy: 230 kcal

Calculated from USDA ingredient records, divided into 10 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Zucchini & Cheddar Almond Loaf

For 10 servings

Vegetables

ZucchiniRaw, with skin300 g

Eggs & dairy

CheddarRegular120 g
EggRaw, whole, without shell200 g
Greek yogurtPlain, whole milk100 g

Oils & fats

Olive oilSalad or cooking oil25 g

Herbs & spices

Black pepperDried, ground1 g
SaltTable salt3 g

Nuts & seeds

AlmondsPlain200 g

Sauces & pantry

Baking powderDouble-acting, sodium aluminum sulfate10 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/zucchini-cheddar-almond-loaf/

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