Cheesy Ranch Zucchini Bread (low-carb)

Updated: Aug 10

2020 Recipe Contest First Place Winner, Julie Hutchinson-Smith


(2) large, (3) medium, or (4) small zucchini (or summer squash or a combo), shredded. Should end up with approx 4 cups of shredded squash.

(3) eggs

1/2 cup almond flour

(1) pkg. dry ranch dressing

pepper to taste (I add a teaspoon)

(3) TBSP shredded parmesan, asiago, or romano cheese

(3) cups mozzarella cheese, divided in half


Preheat oven to 400° and grease a cookie sheet.

TIP: do NOT use parchment paper as the bread will stick to the paper and you will lose the nice bottom crust.

​Shred zucchini. Place in cheesecloth or a clean towel and wring out as much liquid as possible. Set aside.

​Add all ingredients, except half the mozzarella cheese, together in a bowl, then add the zucchini.

​Spread "batter" into the baking pan until it is as flat as possible.

​Bake in oven for about 25 min depending on how brown you like the top. Take the pan out and add the rest of the cheese. Bake for about 5 more minutes until it begins to brown.

​Slice when cool enough to do so and serve with your favorite dipping sauce. I have also used this as sandwich bread. Enjoy!

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