Cottage Cheese Apple Zucchini Cake Recipe

Introduction

This Cottage Cheese Apple Zucchini Cake is a moist and nutritious treat that combines fresh vegetables and fruit for a deliciously balanced dessert. Perfect for breakfast or a snack, it’s naturally sweetened and packed with wholesome ingredients.

Ingredients

• 1 cup grated zucchini, juices squeezed out
• 1 cup cottage cheese, blended
• 3 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups almond flour
• 1/2 large apple, diced (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and grease the sides to prevent sticking. In a large bowl, combine the grated zucchini (make sure to squeeze out as much liquid as possible), eggs, blended cottage cheese, maple syrup, cinnamon, baking powder, and baking soda.
2. Step 2: Mix all the wet and dry ingredients thoroughly until well combined.
3. Step 3: Gradually add the almond flour to the mixture.
4. Step 4: Gently fold the flour into the wet mixture to form a thick batter without overmixing.
5. Step 5: Pour the batter into the prepared loaf pan and use a spatula to level the surface. Sprinkle the diced apple evenly over the top.
6. Step 6: Bake in the preheated oven for about 50 minutes. Test doneness by inserting a toothpick into the center; if it doesn’t come out clean, continue baking for an additional 5 to 10 minutes.
7. Step 7: Allow the cake to cool completely in the loaf pan before slicing and serving.

Tips & Variations

• If you don’t have zucchini, grated carrots or shredded yellow squash work well as substitutes.
• Try swapping cottage cheese with Greek yogurt, ricotta cheese, or silken tofu for a different texture and flavor.
• Use honey or agave syrup instead of maple syrup to vary the sweetness.
• Replace vanilla extract with almond extract for a nutty twist.
• For a spicier flavor, substitute cinnamon with pumpkin pie spice.
• If almond flour is unavailable, oat flour can be used, though it will increase the carbohydrate content.
• Top the cake with pear slices, peaches, or mixed berries instead of diced apples for variety.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. To enjoy it warm, reheat slices briefly in the microwave or toaster oven. For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, oat flour can be substituted for almond flour, but keep in mind that it may result in a denser texture and higher carb content.

Is it necessary to drain the zucchini?

Yes, squeezing out excess liquid from the zucchini helps prevent the cake from becoming too wet and ensures it bakes properly.

Cottage Cheese Apple Zucchini Cake Recipe

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★★★★★

4.9 from 50 reviews

This Cottage Cheese Apple Zucchini Cake is a moist, flavorful loaf perfect for breakfast or a healthy snack. Packed with grated zucchini, blended cottage cheese, and topped with fresh diced apples, it offers a nutritious twist on classic cakes with lower sugar and refined flour. The use of almond flour makes it gluten-free, while cinnamon and maple syrup add natural sweetness and warmth.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 65-75 minutes
• Yield: 1 loaf (8-10 slices) 1x
• Category: Cake
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 1 cup grated zucchini, all juices squeezed out
• 1 cup blended cottage cheese
• 3 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups almond flour

Topping

• 1/2 large apple, diced

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease the sides to prevent sticking.
2. Mix Wet Ingredients and Spices: In a large bowl, combine the grated zucchini (with all excess liquid squeezed out), the blended cottage cheese, eggs, maple syrup, cinnamon, baking powder, and baking soda. Mix thoroughly until well blended.
3. Add Almond Flour: Gradually add the almond flour to the wet mixture, folding it in gently to form a thick batter. Be careful not to overmix.
4. Pour Batter and Add Topping: Transfer the batter into the prepared loaf pan and use a spatula to level the surface. Evenly sprinkle the diced apple pieces on top of the batter.
5. Bake the Cake: Place the loaf pan in the preheated oven and bake for about 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs. If not done, continue baking for an additional 5-10 minutes.
6. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool inside the loaf pan. After cooling, slice and serve.

Notes

• Make sure to squeeze out as much moisture as possible from the grated zucchini to avoid a soggy cake.
• If almond flour is unavailable, oat flour can be used, but it will increase the carbohydrate content.
• For different flavors, try substituting the diced apple topping with pear slices, peaches, or berries.
• You can replace maple syrup with honey or agave syrup for sweetness alternatives.
• Vanilla extract can be swapped with almond extract to add a different aroma.
• Keep the cake refrigerated if not consumed within a day, and it is best eaten within 2-3 days for freshness.

Keywords: cottage cheese cake, zucchini cake, gluten free cake, healthy cake, almond flour cake, apple topping, low sugar dessert