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    Home » Keto Recipes » Keto Bread

    Keto Zucchini Bread With Almond And Coconut Flour

    Published: Sep 30, 2019 · Modified: Jun 21, 2022 by Radwa · This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Keto Zucchini Bread slice

    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.

    Keto Zucchini Bread

    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.

    Keto Zucchini Bread

    Ingredients for Keto Zucchini Bread With Almond And Coconut Flour

    recipe ingredients
    • 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.

    Crack the eggs into a mixing bowl
    beaten egg

    2- In a bowl place the egg and whisk it well.

    Mix in almond flour and coconut flour.

    3- Then, add almond flour, coconut flour, olive oil and water.

    4- Mix well.

    add spices and zucchini

    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.

    add cheese

    7- After that, add mozzarella cheese and cheddar cheese.

    mix everything well

    8- Then, mix everything.

    pour the mixture into the loaf tin.

    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 Bread

    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.
    Keto Zucchini Bread

    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.

    low carb Zucchini Bread

    More low carb bread recipes:

    • Keto Bread – Low-Carb Easy Cheesy Panini
    • Keto Bread – Delicious Low-Carb Bread Recipe (Suger-Free)
    Print Pin
    5 from 2 votes

    Keto Zucchini Bread With Almond And Coconut Flour

    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.
    Course Bread, Breakfast
    Cuisine British
    Keyword Keto Zucchini Bread, Keto Zucchini Bread with coconut flour
    Prep Time 5 minutes
    Cook Time 50 minutes
    Total Time 55 minutes
    Servings 13 slices
    Calories 221kcal
    Author Radwa

    Equipment

    • Loaf tin
    • Measuring spoons
    • Measuring cups
    • Mixing bowl
    • Electric hand mixer

    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

    Serving: 13slices | Calories: 221kcal | Carbohydrates: 6g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 310mg | Potassium: 83mg | Fiber: 3g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 1mg

    If you like this recipe, pin it for later1

    keto Zucchini Bread

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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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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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