This easy keto zucchini bread is made with almond flour and coconut flour and loaded with fresh shredded zucchini and cheese. Also, this recipe is gluten-free and low in carbs.
For more keto Bread recipes, check Psyllium Husk Keto Bread, Gluten-Free Keto Bread and Keto Cream Cheese Bread.
It is one of the easiest low carb recipes; the zucchini keeps the bread moist. The cheese gives the pleasant cheesy taste and, the spices give the excellent flavour.
This recipe goes well with soups such as Lemon Chicken Orzo Soup and Chicken Lentil Soup and stews such as Cajun Meatball Stew and Beef And Cabbage Stew.
Also, it is easy to make it, throw all the ingredients into a bowl, mix well then, bake. After that, slice and enjoy.
[feast_advanced_jump_to]Why Does This Recipe Work?
- This is an easy keto zucchini bread recipe made with simple ingredients.
- This is a healthy zucchini bread that all your family will enjoy.
- A great way to incorporate zucchini into your diet.
- A delicious recipe that can be served at any time of the day.
Ingredients For Keto Zucchini Bread
- Fresh zucchini: Shredded
- Olive oil: You can use coconut oil or melted butter instead.
- Eggs: At room temperature.
- Almond flour : Not almond meal.
- Coconut flour
- Cheddar cheese: Grated
- Mozzarella cheese: Grated
- Baking powder
- Seasonings: Garlic powder, onion powder, chilli powder, dry basil, salt and black pepper.
"See the recipe card below for more information about the ingredients and quantities."
How To Make Keto Zucchini Bread With Almond Flour
One: Preheat the oven to 180C/ 356F and line a loaf tin with parchment paper.
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 cook on a cooling rack before serving.
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.
- You can use the box grater or the food processor to shred the zucchini.
How To Store
To store It; First slice the whole bread and keep it in a sealed 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.
How To Serve
Serve it on breakfast with a cup of Oat Milk Hot Chocolate, Chocolate Bubble Tea or Strawberry Milk Tea . 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.
Yes, this recipe is 100% gluten-free.
No, this is a savoury keto bread recipe.
More Low Carb Recipes
- Low-Carb Easy Cheesy Panini
- Delicious Low-Carb Bread Recipe (Suger-Free)
- Keto Zucchini Bread With Almond Flour
- Homemade Gluten-Free Keto Bread
- Best Keto Chocolate Chip Cookies Recipe
- Philadelphia Sugar Free Cheesecake Recipe
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Recipe
Keto Zucchini Bread With Almond Flour
Equipment
- Loaf tin
- Measuring spoons
- Measuring cups
- Mixing bowl
- Electric hand mixer
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
- 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 then allow to cool.
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
Slice the whole 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
The post Keto Zucchini Bread With Almond Flour appeared first on Healthy Life Trainer.
