This easy keto zucchini bread is made with zucchini, cheese, coconut flour and almond flour; 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 Keto Zucchini Bread With Almond And Coconut Flour
- Zucchini grated
- Olive oil
- Eggs
- Almond flour
- Coconut flour
- Cheddar cheese grated
- Mozzarella cheese grated
- Baking powder
- Water
Spices:
- Black pepper
- Chilli powder
- Garlic powder
- Onion powder
- Salt
- Dry basil
How to make Keto Zucchini Bread With Almond And Coconut Flour
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.
Top Tips!
- You can add or skip any spices you like.
- Use cream cheese instead of cheddar cheese.
- Squeeze zucchini after grating it to get rid of any excess water.
How to store Keto 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.
More low carb bread recipes:
Keto Zucchini Bread With Almond And Coconut Flour
Ingredients
- 200 g Zucchini grated
- ⅓ cup Olive oil
- 6 Eggs
- 1 ⅓ cups Almond flour
- ⅓ cup Coconut flour
- 1 cup Cheddar cheese grated
- 1 cup Mozzarella cheese grated
- 2 teaspoon Baking powder
- ¼ cup Water
Spices:
- ½ teaspoon Black pepper
- ¼ teaspoon Chilli powder
- ½ teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Salt
- 1 teaspoon Dry basil
Instructions
- 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.
Notes
- You can add or skip any spices you like.
- Use cream cheese instead of cheddar cheese.
- Squeeze zucchini after grating it to get rid of any excess water.
Storage
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.Nutrition
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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.
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