These zucchini cottage cheese bread buns are low carb, high protein and keto-friendly. They are just 3 ingredients and don’t require any flour or low carb flour alternatives. The bread buns are soft and sturdy enough to use for sandwiches and more.
A sandwich made with a Zucchini Cottage Cheese Bread Bun

I love making variations on my cottage cheese bread buns and this zucchini version is a great way to enjoy all the zucchini that is in season right now. I like using these for sandwiches, as a flatbread, or just for snacking.

Ingredients

  • Zucchini
  • Cottage cheese
  • Eggs

Zucchini: This recipe uses fresh zucchini which you will need to grate. You will also need to squeeze as much of the moisture out of the zucchini as you can before using it in the recipe.

Cottage cheese: This recipe works best with a 4% cottage cheese that is high protein.

Eggs: Eggs act as a binding agent.

How to Make Zucchini Cottage Cheese Bread

  • Grate the zucchini and let it sit for 10 minutes. If desired, add a pinch of salt to help draw out moisture. Wrap the zucchini in a towel and squeeze out as much liquid as possible.
  • Add the zucchini, cottage cheese and eggs to a food processor and blend until smooth.Ingredients in a food processor and then blended
  • Scoop the batter onto your prepared baking sheet, shaping them to be about 3 inch rounds.
  • Bake for about 20 minutes or until edges are browned and center is set. Let cool slightly before eating or using for sandwiches.

Zucchini Cottage Cheese Bread Buns on a cooling rack

Texture

These bread buns are soft but sturdy enough for sandwiches. They don’t taste like regular bread but are a great low carb bread substitute.
Zucchini Cottage Cheese Bread Bun with sandwich fillings

Expert Tips

  • This recipe works best with a high protein cottage cheese to prevent the bread from being too moist. Ideally, you are looking for one that has between 13 to 14 grams of protein per 1/2 cup (110 grams) serving.
  • Avoid adding extra zucchini. Zucchini contains a lot of water and using too much will make the breads too thin and liquidy.
  • I don’t recommend using 4 full eggs or only using egg whites. The bread mixture will be too wet and liquidy.

A sandwich on a small white plate

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3 Ingredient Zucchini Cottage Cheese Bread Buns

These 3-ingredient zucchini cottage cheese bread buns are high protein, low carb, and keto-friendly. Made with zucchini, cottage cheese, and egg, the batter comes together in a food processor and bakes into soft, savory rounds—great for sandwiches or snacking on their own.
Servings: 12 bread rounds
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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Ingredients

  • 2 small zucchini, about 5 ounces (141g) per zucchini
  • 2 large eggs + 2 large egg yolks
  • 1 cup (230g) 4% high protein cottage cheese, see note regarding protein content

Instructions
 

  • Preheat your oven to 400°F (205°C). Line two large baking sheets with parchment paper.
  • Grate the zucchini using the large holes of a box grater. Let sit for 10 minutes. Optional step: add a pinch of salt to help draw out moisture. After 10 minutes, wrap the zucchini in a clean kitchen towel or cheese cloth and squeeze out as much liquid as possible. You should be left with a little under 2 cups of dried zucchini. If you have a scale, you should have about 6.48 oz of zucchini.
  • In a food processor, combine the drained zucchini, eggs and egg yolks, and cottage cheese. Blend until the egg is fully mixed in and the mixture is just starting to become liquidy. It should still be thick but pourable, similar to pancake batter.
  • Pour about 3 tbsp of batter onto your prepared baking sheet, spreading it gently to an approximate 3.5 inch round. (I used a 1/4 cup measuring cup to scoop the batter but only filled 3/4 of it so there is only about 3 tbsp of batter per round. The batter should be thick enough that it won't spread out once on the baking sheet. Repeat with remaining batter; you should have 6 rounds per baking sheet.
  • Bake for 20-25 minutes, or until the edges are golden and the centers are set. Let cool slightly before removing from the baking sheet. You can eat them as soon as they are cooled or use them for sandwiches. Store any uneaten bread buns in an airtight container in the fridge or freezer.

Notes

  • This recipe works best with a combination of 2 eggs plus 2 egg yolks. We did test many variations including less eggs, only egg whites and adding the full eggs. Do not try to add 4 full eggs as it will make the batter too watery and runny.
  • Cottage cheese note: This recipe works best with a high protein cottage cheese that contains 13 or 14 grams of protein per 1/2 cup (110g) serving. I tested with Good Culture brand* Avoid brands like Knudsen which don't contain as much protein. 
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • This recipe yields about 8 individual bread rounds (you would need two of them if assembling a full sandwich).
  • Estimated nutrition is calculated with Good Culture cottage cheese and is for one bread round.
Serving: 1bread round, Calories: 45kcal, Carbohydrates: 1g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 74mg, Fiber: 0.2g, Sugar: 1g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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