The keto zucchini bread made with zucchini and loaded with cheese; It is for cheese lovers. Also, this bread is gluten-free and low in carbs. It is one of my favourite low carb bread recipes; the zucchini keeps the bread moist. The cheese gives the pleasant cheesy taste and, the spices give the excellent flavour.
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This keto zucchini bread goes well with your favourite soup. Also, it is easy to make it, throw all the ingredients into a bowl, mix well then, bake. After that, slice and enjoy eating that flavoured keto zucchini cheesy bread.
Ingredients for low-carb zucchini bread:
- Zucchini grated
- Olive oil
- Almond flour
- Coconut flour
- Cheddar cheese grated
- Mozzarella cheese grated
- Baking powder
How to make this low-carb zucchini bread:
1- Preheat the oven to 180C degrees.
2- In a bowl place the egg and whisk it well.
3- Then, add almond flour, coconut flour, olive oil and water.
4- Mix well.
5- After that, add zucchini, all spices (salt, pepper, onion powder, garlic powder, chilli powder, dry basil) and baking powder.
6- Then, mix till combined.
7- After that, add mozzarella cheese and cheddar cheese.
8- Then, mix everything.
9- After that, line a bread tin with parchment paper and add the mixture.
10- Then, Bake for 30 minutes or until it is entirely cooked.
11- Keep the bread in the tin for some time to cool down.
12- Finally, slice and serve.
Keto Zucchini Cheesy Bread Recipe
- Preheat the oven to 180C degrees
- In a bowl place the egg and whisk it well.
- Then, add almond flour, coconut flour, olive oil and water.
- Mix well.
- After that, add zucchini, all spices (salt, pepper, onion powder, garlic powder, chilli powder, dry basil) and baking powder.
- Then, mix till combined.
- Add, Mozzarella cheese and cheddar cheese.
- Mix everything.
- Then, line a bread tin with parchment paper and add the mixture.
- Bake for 30 minutes or until it is entirely cooked.
- Keep the bread in the tin for some time to cool down.
- Then, Slice and serve.
More low carb bread recipes:
How to store the low carb Zucchini Bread:
I slice this keto zucchini bread and keep it in a well-closed container in the fridge for a maximum of 3 days. Otherwise, freeze it. Then, microwave a piece or two when you want. Also, don’t keep it in the freezer for more than a month.
I love eating this keto zucchini bread on breakfast with a cup of tea. It makes a delicious savoury breakfast.
Finally, I hope you enjoy this keto zucchini bread recipe as I did. If you made this recipe, let me know the result in the comment section below. Also, if you have questions, ask me in a comment.