Preheat your oven to 180°C (350°F). Lightly grease a full loaf pan or several mini loaf molds. If you’re using silicone molds, a small amount of oil spray is enough to help release the loaves easily after baking.

Wash and dry the zucchini. Using the fine side of a grater, grate it into thin shreds. Place the grated zucchini in your hands or a clean towel and gently squeeze out just a bit of the excess moisture — don’t squeeze it completely dry. You want it slightly damp so it helps keep the loaf juicy.

In a large mixing bowl, add the ground chicken, grated zucchini, cottage cheese, and eggs. Sprinkle in the whey protein and all seasonings (such as garlic powder, onion powder, paprika, Italian herbs, salt, and pepper). Use a spatula or wooden spoon to fold everything together softly. Try not to overmix — gentle stirring keeps the loaf tender.

If you’re using shredded cheese, fold it in now. Mix just until it looks evenly distributed through the chicken mixture.

Spoon the mixture into your loaf pan or mini molds. Use a spatula to spread it evenly and smooth the top. Press it down lightly to remove any air gaps, but don’t pack it too tightly.

Place the pan in the oven and bake until the loaf is firm and lightly golden on top.

For a full-size loaf: 40–50 minutes

For mini loaves: 25–30 minutes

The loaf is ready when the top is slightly browned and the center reaches an internal temperature of 74°C (165°F).

Once done, remove the loaf from the oven and let it rest for 10–15 minutes. This step helps the loaf firm up, stay juicy, and slice cleanly without falling apart.

Slice and serve warm, or let it cool completely before transferring slices into meal-prep containers. The loaf stays tender and reheats beautifully throughout the week.