Gluten-free, filled with summer zucchini and of course filled with oodles of ooey gooey cheese; you’ll want this cheesy zucchini bread at your next pizza party.

This delightful recipe comes straight from my grandmother's recipe box, which makes it even more astonishing that it's completely gluten-free. Yes, you read that right! This veggie-loaded bread relies solely on cornstarch and eggs as binders, resulting in a mouthwatering gluten-free option that will have you making this in your bread baking rotation.

For those following a vegan lifestyle, you can easily transform this recipe into a vegan-friendly option as well. Simply substitute the eggs with a vegan-friendly egg substitute and use plant-based cheese. The versatility of this bread doesn't stop there – apart from being a dippable flatbread, it can also double as a fantastic gluten-free pizza crust.

Get ready to savor the flavors and textures of this sensational dish, knowing that it brings together the best of both worlds – cherished family tradition and dietary inclusivity.

Cheesy Zucchini Bread

3 medium zucchini

2 large eggs

2 cloves garlic, minced

½ tsp dried oregano

3 cups low moisture mozzarella, shredded

½ cup parmesan, grated

¼ cup cornstarch

2 tsp fresh flat leaf parsley, chopped

Kosher salt and black pepper

Crushed red pepper flakes (optional)

Preheat your oven to 350°F and line a 9x13” baking sheet with parchment paper. 

Grate the zucchini with a box grater onto a dish towel. Once the zucchini is all grated, wring out any excess liquid out of the zucchini by squeezing the zucchini in the dish towel. You want to make sure you get the zucchini as dry as possible. Place your drained zucchini into a large mixing bowl. 

To the zucchini, add the eggs, garlic, oregano, 1 cup of the mozzarella, parmesan and cornstarch. Mix together until completely combined. 

Salt and pepper to taste, mix until incorporated. 

Transfer the dough into your prepared baking sheet and pat down until it covers the surface of the baking sheet. 

Bake your zucchini bread for 25 minutes. After the 25 minutes add the rest of the grated mozzarella, chopped parsley and a sprinkle of the red pepper flakes if using. Continue baking until the mozzarella is completely melted about 8-10 minutes. 

Slice and serve warm with plenty of marinara. 

*Notes:

It is very important to make sure you wring out as much water as you can from the zucchini. If you don’t, your cheese bread will end up being soggy and it won’t brown as nicely. 

If you want to use this as a pizza crust, simply follow the recipe as is. Bake the bread until golden brown, then top with pizza sauce and the rest of the cheese. Finish baking until the cheese is bubbly and slightly golden brown.