Preheat the oven to 375°F (190°C). Grease an 8-by-4-inch loaf pan or line it with parchment paper.

Place 1 cup cottage cheese in a blender or food processor and blend until completely smooth and creamy.

In a large mixing bowl, whisk together the blended cottage cheese and 2 large eggs until smooth.

Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until evenly combined.

In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 3 minced garlic cloves, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Gradually fold the dry ingredients into the cottage cheese mixture. Add 2 tablespoons chopped fresh parsley and mix gently until a thick batter forms. Avoid overmixing.

Spoon the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 35-45 minutes until the top turns golden brown and a toothpick inserted into the center comes out without wet batter. An instant-read thermometer should register approximately 200°F in the center.

In a small bowl, combine 2 tablespoons melted unsalted butter, 2 minced garlic cloves, 1 tablespoon chopped parsley, and 2 tablespoons grated Parmesan cheese.

Brush the garlic butter mixture evenly over the hot loaf. Return the bread to the oven for 3-5 minutes until fragrant and lightly golden. Add optional mozzarella or Parmesan before this final bake if desired. Watch carefully to prevent the garlic from burning.

Cool the bread in the loaf pan for 10 minutes. Transfer to a wire rack and cool for another 10-15 minutes before slicing.

Cut the loaf into 10 thick slices. Garnish with optional extra Parmesan, mozzarella, fresh parsley, or red pepper flakes. Serve warm with marinara sauce, soup, pasta, or your favorite savory meal.