I have so many low-carb bread recipes on my blog, but this super easy keto zucchini bread is my favourite so far. It is savoury, moist and delicious, made with almond flour, fresh shredded zucchini and cheese. Also, this recipe is gluten-free and sugar-free.
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Keto Zucchini Bread
I just keep making keto bread recipes, but seriously, I LOVE this Zucchini Bread; I even eat it plain without any additions. Check some of my previous keto bread recipes Psyllium Husk Keto Bread, Gluten-Free Keto Bread and Keto Cream Cheese Bread.
This recipe also is freezer-friendly and perfect for breakfast or as a side; I like to serve it with Lemon Chicken Orzo Soup and Chicken Lentil Soup.
It is one of the easiest low-carb bread recipes; just throw all the ingredients into a bowl, mix well then bake. After that, slice and enjoy.
The trick to a good texture Zucchini Bread is squeezing out as many liquids as possible from the shredded zucchini. ; it will ensure your bread is moist but not wet.
The zucchini keeps this bread moist and soft while the cheese gives it a pleasant taste.
Speaking about the cheese, I have used a mixture of mozzarella and mature cheddar cheese, and the taste was AMAZING. I also tried this recipe with cream cheese instead of both cheddar and mozzarella. The results were good but not better.
I also added some seasonings such as garlic powder, onion powder, chilli powder and dry basil, which was perfect.
Ingredients
"See the recipe card below for more information about the ingredients and quantities."
- Almond flour: I used almond flour (Not an almond meal) to make this bread, and as always, I like to fluff it a little bit with a tiny amount of coconut flour.
- Fresh zucchini: Shredded and squeezed from any excess liquids. I don't peel it.
- Cheese: I used 1 cup of cheddar cheese and 1 cup of mozzarella cheese.
- Eggs: I use eggs at room temperature.
- Olive oil: You can use coconut oil or melted butter instead.
- Baking powder: It is important for a better texture.
- Seasonings: Garlic powder, onion powder, chilli powder, dry basil, salt and black pepper. You can add or skip any spices you like.
How To Make Keto Zucchini Bread With Almond Flour
One: Preheat the oven to 180C/ 350F and line a 2lb loaf tin with parchment paper. Also, Put the shredded zucchini in a clean cheesecloth and squeeze out as many liquids as you can.
Tip: You can use the box grater or the food processor to shred the zucchini.
Two: In a large mixing bowl, place the egg and whisk it until fluffy.
Three: Mix in almond flour, coconut flour, olive oil and water.
Four: Mix in shredded zucchini, salt, pepper, onion powder, garlic powder, chilli powder, dry basil and baking powder.
Five: Stir in mozzarella cheese and cheddar cheese.
Six: Pour the bread batter into the loaf tin and bake for 30-35 minutes. Let it cool completely on a cooling rack before cutting.
How To Store
To store It; I first slice the whole bread and keep it in a sealed container in the fridge for a maximum of 3 days.
Otherwise, I freeze it. Then, microwave a piece or two when I want. Also, I like to put parchment paper between the bread slices, so it is easy to take just one or 2 slices.
How To Serve
I serve it on breakfast with a cup of Oat Milk Hot Chocolate, Chocolate Bubble Tea Strawberry Milk Tea or Homemade Cream Cheese. It makes a delicious savoury breakfast.
You can also serve it for dinner with Spicy Beef Stew, Irish Lamb Stewor Chicken Vegetable Stew. Or with salad such as Japanese Seaweed Salad , Elote Corn Salad or Malfouf Salad.
Frequently Asked Questions
Yes, pour the batter into muffin tin cups to make delicious keto zucchini muffins. Note: You will need to bake the muffins only for 25-30 minutes at 180C/ 350F.
Yes, this recipe is 100% gluten-free.
More Keto Bread Recipes
- Keto Seeded Bread - 3 Seed Bread
- Keto Almond Flour Bread
- Low Carb Cloud Bread (3 Ingredients)
- Keto Cheese Tortilla Wraps
- Keto Sesame Seed Bread Recipe
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Recipe Card
Keto Zucchini Bread With Almond Flour
Ingredients
- 200 g Zucchini , shredded
- ⅓ cup Olive oil
- 6 Eggs
- 1 ⅓ cups Almond flour
- ⅓ cup Coconut flour
- 1 cup Cheddar cheese , shredded
- 1 cup Mozzarella cheese , shredded
- 2 teaspoon Baking powder
- ¼ cup Water
- ¼ teaspoon Black pepper
- ⅛ teaspoon Chilli powder
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ¼ teaspoon Salt
- ½ teaspoon Dry basil
Instructions
- Preheat the oven to 180C/ 350F and line a 2lb loaf tin with parchment paper. Also, Put the shredded zucchini in a clean cheesecloth and squeeze out as many liquids as you can.
- In a large mixing bowl, place the egg and whisk it until fluffy.
- Mix in almond flour, coconut flour, olive oil and water.
- Mix in shredded zucchini, salt, pepper, onion powder, garlic powder, chilli powder, dry basil and baking powder.
- Stir in mozzarella cheese and cheddar cheese.
- Pour the bread batter into the loaf tin and bake for 30-35 minutes. Let it cool completely on a cooling rack before cutting.
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