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.
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.