Well it’s day three in my week of low carb zucchini recipes, and while the Bacon & Zucchini Eggs in a Nest and Zoodles with Sardines, Tomatoes and Capers recipes were both great, THIS savory low carb zucchini bread recipe is my current favorite of the week!
(Though I do have some awesome low carb zucchini cupcakes on deck for tomorrow so stay tuned for those!)
Meanwhile, I just had a slice of this low carb Sun-dried Tomato & Asiago Zucchini Bread along with my eggs for breakfast and it was just as good, if not better, than when I made it yesterday! It’s crusty on the outside and incredibly fluffy and tender on the inside – almost silky in texture.
I probably don’t need to tell you it was heavenly alongside my runny eggs!
Bread + yolk = BLISS.
Like any fresh bread, this was fantastic warm out of the oven and spread with some salted butter. I think your biggest challenge will be not eating all of it. Honestly – it’s a little dangerous that way!
I also made some of the extra batter in muffin form, which was not only super cute, but perfectly portioned and contained for lunches during the week!
I can’t WAIT to make these again to have alongside ALLLLL the soup this winter! This is a low carb bread recipe that I will have on hand constantly from now on – in fact I’m going to make a huge batch in muffin form and keep them in the freezer so they are always ready to go!
I’ve never been happier than I am right now that zucchini is available in stores year round – and you will be too once you try this low carb zucchini bread recipe!
I flavored this low carb zucchini bread with sun-dried tomatoes, herbs, and Asiago cheese, which is a delicious combination – but you could really interchange all kinds of flavors here using the basic batter.
One thing I would have done differently – I sprinkled some extra cheese on top for looks, but it made slicing the bread a little difficult because the cheese hardened during baking and pushed into the tender bread when I tried to slice it.
If making muffins – go for it with the extra cheese, but if making this in loaf form, I would omit the extra cheese on top for easier slicing.
Also, because of the long baking time, you need to make sure it’s in the center rack of the oven – mine was too close to the floor of the oven during baking and it got a little more brown on the bottom than I would have liked.
As a side point, I made this in a longer, narrower loaf pan, but if you are using a traditionally sized loaf pan like this one, you may need to bake it for up to an hour to get it light and fluffy all the way through.
Finally, you may have noticed in the photos that there are no tell-tale strips of green zucchini strips in this bread – that’s because I blended the batter in my trusty magic bullet, pureeing the zucchini instead of leaving it in shreds.
I really believe that is what gave me the gorgeous texture in this low carb zucchini bread recipe, but it’s also a plus if you have veggie-phobic family members who can zero in on anything green in their food with laser-like precision.
They never need to know that there is zucchini in this delicious low carb zucchini bread recipe – in fact I won’t tell if you don’t…
Sun-dried Tomato & Asiago Zucchini Bread – Low Carb
This delicious cheesy low carb zucchini bread is blended for a light, fluffy texture – with no tell tale green strips of zucchini so you can sneak it by your picky kids! Shhh – I won’t tell if you don’t!
- Yield: 12 servings
- Category: Low Carb Bread Recipe
- Cuisine: American
Ingredients
- 3/4 cup salted butter, melted
- 4 eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup shredded zucchini, squeezed dry in a paper towel
- 2 Tbsp sun-dried tomatoes (dried, not in oil), chopped
- 2 cups almond flour
- 1/4 cup coconut flour
- 4 tsp baking powder
- 1 tsp granulated sugar substitute (I used Swerve)
- 1/2 tsp xanthan gum
- 1 1/4 tsp kosher salt
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- 1/2 cup shredded Asiago cheese
Instructions
- Preheat the oven to 350 degrees (F)
- Combine all of the wet ingredients (butter, eggs, almond milk, zucchini, sun-dried tomatoes) in a magic bullet and blend for about 30 seconds or until mostly smooth.
- In a medium sized bowl, combine all of the dry ingredients (almond flour, coconut flour, baking powder, sweetener, xanthan gum, salt, oregano, parsley, garlic powder) and mix with a fork until well blended with no lumps.
- Pour the wet ingredients into the dry ingredients and mix with a fork until a uniform batter is formed and the dry ingredients are absorbed.
- Stir in the Asiago cheese.
- Spoon the batter into a greased loaf pan (9×5 or equivalent) or 12 muffin cups.
- Bake at 350 degrees (F) for 50-60 minutes if making a loaf.
- Bake at 350 degrees (F) for 20-25 minutes if making muffins.
Notes
Approx nutrition info per serving: 262 calories, 23g fat, 3g net carbs, 8g protein
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Is it possible to substitute coconut milk for almond milk? Also, do I need to use both coconut and almond flour? Or will this work with just coconut flour? We have an almond allergy in our home!
You said ” I think your biggest challenge will be not eating all of it. Honestly – it’s a little dangerous that way!” And boy did i fail to meet that challenge. I made 2 dozen muffins, kept out a dozen and froze the rest. They were supposed to be eaten with my soup for the week, but i ate them all in two days and had to pull the rest out of the freezer! My son asked me if i wanted a cheesy bacon and egg breakfast croissant and i had to turn it down because the only thing i want right now are these zucchini muffins, hahaha!
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Ha ha the struggle is real! 🙌
Just saw this recipe and was wondering if cream could be substituted for the almond milk? Would it work the same.
I think you’d want to go 1/4 cream and 3/4 water otherwise it will be too much fat and it will weigh them down.
This was so good! Picky husband loved it too! Thank you for a great recipe 😊
Update….these are still really good, but they are salty. Next time i will either use unsalted butter or leave out the added salt.
Thanks for the feedback, glad you liked it! The recipe does call for kosher salt which is flaky and not as harsh as regular table salt, so if you used table salt it would definitely be salty, also because table salt is tiny grains they pack down and it is a lot more actual salt than kosher. If you used kosher and still found it too salty then definitely cut back next time according to your preference!
These turned out great! I altered spices to go with chili, adding chili powder and using grated cheddar.
I just made the bread and it is delicious! Although I believe there is a mistake in the recipe – it calls for “salted butter” AND additional salt. I only realized this after it was too late. Again, the bread is delicious but a bit too salty. I will try the recipe again for sure, but use unsalted butter.
I will definitely be saving this recipe, love to make bread like this. Thank you for sharing!
I cant even describe how incredibly good this is! I would eat the whole loaf if I could and even if i wasn’t diabetic. I made it as muffins for easy portion control. I love your recipes thanks for proving that even diabetics can have really delicious meals without feeling deprived.
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Did you peel the zucchini or just include it? I can’t see any green in the photo! :D
Is the butter supposed to be salted or unsalted? I used salted as the recipe says, and the bread was lovely but VERY salty.
Is there a replacement for the xanthan gum? I’ve been reading about this thickener and not comfortable using it.
Based on many of the comments (the batter is thick) could it be omitted?
This recipe sounds great. I might use sundried tomato pesto just because it’s in the fridge! I wanted to know if I could substitute the xanthan gum for psyllium husks as I have noticed that quite a few low carb loaf recipes contain it and I assume it’s the binding ingredient too. What are your thoughts?
Hi Mellissa! What size eggs did you use. I always buy extra large eggs and wonder if there is really a difference. I noticed you mentioned that on your latest pumpkin bread that it does! I guess now I will be buying just large as most recipes I see say large but I have always just used the extra large. Ha I also buy jumbo for our soft boiled eggs so maybe now I will just get them all and really drive my husband crazy lol
Dang, I’m perfecting a keto/vlc choc chip slice & bake cookie recipe (I know, prob could google one, but it’s my fun time!) and I added 2tsp xanthan gum yesterday in an attempt to get them to hold together, esp rite after baking when theyre best!!
I guess that was way too much for 1.5 c almond flour and 1/3c coconut flour…
ate them at 7:30pm…maybe all that xanthan gum induced my GI explosion at 2am too WHOOPS
Made this bread last night. It was easy and I was excited for it to be ready to eat. I wasn’t really hungry last night but ate a slice with butter right out of the oven. It was okay. I wasn’t hungry. HOWEVER, this morning I ate two slices and was very good! Next time I make it I will add a little more sweetness (per my hubs). First time making it and all and all it’s a great, easy to make low carb bread I will make again. Thanks for posting!
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Alright, I usually don’t leave comments but in this case I felt like I needed to. This bread is so delicious, I am so happy I found an easy, low carb bread that takes me so little time to make. Thank you so much for sharing this recipe, I will definitely make it again soon.
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Thanks so much for taking the time to comment Angela! So glad that you enjoyed it as much as I did! :)
This sounds delicious! I’m going to give it a try. Do you think I can substitute Swerve for something else- like Maple Syrup (or no sweetener) or it is essential for the consistency?
The little bit of sweetness balances it out but you can sub the sweetener of your choice!
I just devoured the end piece of this bread. So good! It was still warm and with some butter, yum! However, I did notice that the next piece looked soggy … I have put the loaf pan back in the oven and hopefully the rest of the bread will turn out as good. I baked my bread the full 60 minutes …. but it needs more time (I had it on convection bake @ 350, it is very humid in Chgo, not sure if that makes a difference) Worst case, I’ll toast it before I eat it. Thx for the recipe.
All in all this was super yummy! Mine was a bit soft in the middle, (baked for 65 mins) but I had to pull it because the top was getting very dark. Used cheddar instead of asiago. Was on the salty side (might have had something with the cheddar sub?) But I only put in 1tsp anyways. Very delicious, so glad I could eat “bread” again!
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Absolutely loved this recipe! Had some faint feel of very good cornbread, light and very Mediterranean. We’ve tried so many different low carb breads, this one is FANTASTIC. Not just as a low carb bread, but just a lovely bread. Will be taking some to my friends BBQ next week.
Thank you Melissa.
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Loved this bread! I added in the total amount of salt, but then discovered I only had salted butter when I went to mix the wet ingredients, so it was a little salty but totally my fault.
Also I skipped the xanthan gum because I just couldn’t bring myself to spend $12 for a bag at the store, so I’ll look online. Really curious to know if it makes that much of a difference!
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Well I must mention some of our favorites then! We have initiated meatball Monday at our house. Inspired by you:) I make a few kinds at at time and freeze them raw. Then put them in a ziplock bag so all I have to do is put the sauce together. We love, love, love the chicken piccata, chicken nuggets and turkey saltimboca just to name a few. For dessert your strawberry rhubarb Merengue Bars.
Any ideas on a dairy substitute in the Asiago bread? Do you have a dairy free frosting for the zuchinni muffins?
How THE F do you do it?
just made these and screwed up the recipe quite a lot and they still came out amazing. I mean, I’m going to be lucky not to eat them all tomorrow.
Thanks so much, I only have one slice left so I’m making more today! So glad it turned out well for you and thanks for letting me know!!!! :)
They did turn out great. I tried one last night. But as I removed them all from my silicon muffin “tin”, I realize the equivalent of 2 whole muffins were left stuck to the pan. I scraped them all off and put them in a baggie.
Next time I’ll use paper or foil muffin cups but for now, any advice on what to use all these “breadcrumbs” for? I am thinking of spreading them on a baking sheet and letting them crisp in the oven and then using them to coat chicken for oven baked/fried chicken.
Would love other ideas though!
I spray my silicon pans with coconut spray and they are coming out clean as a whistle. I love those baking pans. Have the muffin, bundt, baking and cake pans. My favorite baking spray ever is the coconut spray, so much better than the original stuff that over time ruins all your pans with a gluey feeling that won’t come off.
I follow so many Keto blogs and make I just love
All of your recipes I have tried. We have so many favorites but your Salted Carmel Bars, Tiger Butter and
Better then Mounds cups are a few.
I would live to try a few of your zuchinni recipes. This bread and the chocolate Zuchinni muffins look amazing. I live the idea of pureeing it! We are dairy free though, any ideas for substitutes? Thanks for all you do.
Hi Tina – the recipes you mentioned are from All Day I Dream About Food – she’s got so many amazing desserts I’d have a hard time narrowing down my favorites!
I made this today. Had to drive all over town to find the tomatoes not in oil, finally at the last store had luck. Just reading the comments about using superfine almond flour – I used Bobs, next time can I put it through my Ninja or a coffee grinder or even my Nutri-Bullet to break it down to a finer consistency? I have never tried this, but have have considered it in the past.
Anyway, had a slice of this while still warm and it was delicious. I cooked it in my silicon baking pan and it only took 50 minutes in my oven – middle of the oven. Done perfectly – didn’t rise quite as high as I hoped, but perhaps that is the coarser almond flour reacting. I do think I may be needing to purchase some fresh baking powder – mine is about a year old. Anyway – delicious!!!! Almost reminds me a bit of a cheesy corn bread – which would be great in the winter with a home-made soup or chili – if I could eat chili now days with eating low carb.
So glad you liked it Carolyn, thanks for reporting back! I’m not sure what would happen with trying to grind down the Bob’s, you might end up with almond butter so I’m not sure. Let us know if you try it though and how it works out! Regarding chili – this is my favorite (and super easy) low carb chili on the blog – it really hits the spot and would be perfect with these muffins!!!
Another thought on them taking on a cornbread-like taste with the denser almond flour is I could dry this out and then use to make a cornbread dressing for Thanksgiving. Would be wonderful to have a low carb dressing that tasted close to what I was always used to eating without that horrid stuffed feeling that comes from starchy foods.
Was wondering if the person above who said her bread never got done perhaps had some bad baking powder? I once had a apple cake that cooked and cooked and cooked and never got done in the middle – my husband couldn’t understand what I’d done because my apple cakes always came out perfect [they were his favorite] and when I went back over what I’d put in the batch I realized I left out the baking soda… there was nothing in there to make it loft and cook through. Old baking powder will do the same IIRC.
Make the chili without beans and use some diced pork steak cubes to sub for the beans, along with the regular ground beef used for chili-making.
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I can’t wait to make these! I do want to ask about your almond flour though. When you measure, do you pack it in or just fill and level with a knife like we used to do with wheat flour? I remember that Elana from Elana’s Pantry says that she packs hers down. I want to make sure I get the right texture and not too dry when I make these. Also, I use Honeyville extra fine almond flour – what do you use?
I don’t pack mine down Becky, just scoop and level! I’m using well bee superfine almond flour so the honeyville should work great! Let me know how it comes out!
would this recipe work if I replaced the sun dried tomatoes with sun dried tomatoes in oil? The oiled sun dried tomatoes is what I have.
Should be fine, just drain them well!
Hi, I followed your recipe to the letter but it turned out really dry, not a batter. Should the sundried tomatoes have been soaked before chopping? cant understand why it didn’t work as everything else I have made from your recipes has been amazing.
Thanks,
Jean
No need to soak the tomatoes, and the “batter” is very thick but shouldn’t be dry if you used all four eggs and the 1/2 cup of almond milk plus the zucchini and blended it. Did you bake it already and if so how did it come out???
Hi, yes I baked it already and it was still wet and soggy so I baked it for another ten minutes but the middle is not cooked
Ok I’m confused, I thought the batter was too dry? But now it’s wet and soggy? What size pan did you use? Was your oven preheated? How long was it in there total? As I mentioned in the post you may need to bake it as long as an hour for it to fluff up and cook all the way through. Perhaps your oven requires even longer?? Let me know and I’ll try to help figure out what went wrong – thanks!!
I expected a “batter” but I couldn’t spoon it out as it was so dry. I made 17 muffins with the mix, cooked them for 20 minutes as you suggested and then took one out of the oven and broke it in two, it seemed heavy in the middle so I put them all back or a further 10 minutes but still heavy in the middle although the outsides seem cooked.
I’m not sure then – 25 minutes did the trick for me! You pureed the mixture including the zucchini?
yes I pureed the wet mixture with the zucchini – such a shame as we were really looking forward to trying them. Will be trying other recipes for zucchini as we have a glut in our garden
Well I’m sorry they didn’t work out for you! I’ll be making another batch this week and will pay special attention to the cooking time in case adjustments need to be made! Unfortunately every oven is different so it’s hard to interpret how it will work for everyone!
Giving it more thought the mixture was a similar texture to scones, was yours the same?
Mine weren’t quite that dense but definitely crumbly on the outside a firmer on the inside, probably due to the cheese. They puffed up in the final minutes of baking quite a bit and I wonder if yours never quite got to that stage? Perhaps my paper baking cups allowed more heat through, and if you were using metal or silicone it might have required even a few extra minutes. My next batch I will use regular muffin tins and see how long it takes to get to the puffy stage and make some notes. Thanks so much for your feedback, I really appreciate you taking the time!
I used metal muffin tins with muffin papers
Thanks Jean! Another commenters question about almond flour made me wonder – what kind did you use? I used a super fine from Wellbee and if you were using a courser meal like bob’s or another brand it definitely would not have given you the same fluffy texture no matter how long you cooked it. In fact I’m going to make a note in the recipe to that effect for others who are making this! Just wondering, thanks!
This sounds fantastic. Do you think it would work ok to eliminate the tomatoes and add chopped bacon?
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Absolutely – sounds fabulous!
How do you think this recipe would fare if I tried to make flatbread out of it?
It won’t be pliable, but it would probably work – not sure if it will hold up to pizza toppings though if that’s what you had in mind – let me know if you experiment with it and how it comes out!
Hi! I am looking forward to trying this recipe. a request: If I could substitute oil for the butter for a lactose free option, how much would be good and which one would you recommend? Thanks
You can use coconut oil with good results, just increase the salt by 1/4 tsp!
I am starting over again on no/low carb. i was in need for some recipes…thank you for sharing and it’s FREE I would have been glad to pay….but was in a hurry no time to jump through all the “hoops”
Loving this…. intend to make it next week, in fact this weekend would be good if we were in town, but a little trip will interfere.
I don’t have a magic bullet, but I suppose my Vitamix blender can do the job too, right?
I truly can wait for summer..(it’s still winter here in Australia!) ….this is another one I’ll definatly be making!!!!!!!! Yummmmmm the perfect vehicle for butter, lol!
HA! You are so right Petra – I have been missing fresh bread with butter and this really hit the spot! If they sell courgettes or zucchini in Australia all year, get some ASAP so you can make this and report back!
I think the recipe sounds GREAT! I will be trying this. Where dd you find your long bread pan and the matching little muffin pan? are they disposable? Thanks for sharing
Let me know what you think Louise! I got the baking “pans” at a recent trip to Ikea and yes they are disposable and very sturdy! I didn’t even have to grease them and the bread and muffins came out easily. I tried to find a link to them from Ikea online but they weren’t on there. Some items they only carry in the store, but it was only a couple of months ago so your local Ikea may still have them in stock – I highly recommend them and they were like $3 for a pack of 2 long and 8 square cups!
Thank you Mellissa! I will look at an Ikea and I have an event this weekend Im gonna make your bread and Ill be sure to let you know how it went over :)
Please do – I can’t wait to hear back!!!!
Thoughts on substituting tapioca and arrowroot instead of coconut /almond? I truly dislike the taste of almond/coconut flour mixtures. I know it would be higher carb but would taste good and could still have in limited quanity.
I don’t know how well that would work Sheila since those flours behave differently than the almond and coconut flour. If you try it though be sure to let us know how it comes out!
You cannot leave this recipe incomplete–it needs a link to those adorable Chinese-takeout looking baking containers!
Sorry Lisa, I got them at Ikea! I tried to link to them but I couldn’t find it online on the IKEA site – it was only a couple of months ago though so if you have an Ikea near you they might have them! Cheap and super cute and durable – I’d definitely buy them again!
Was just about to ask where you found those awesome baking containers! Looks like a trip to IKEA is in my future :)
Can’t wait to try this yummy-looking bread recipe!
Hope you like it Ginny!
I couldn’t find them at IKEA.com either, but found these on Amazon.com http://www.amazon.com/Ikea-Festive-White-Baking-Pieces/dp/B017AE0O68/ref=sr_1_103?ie=UTF8&qid=1459706412&sr=8-103&keywords=paper+loaf+baking+pans
There aren’t too many left, so get it while you can!
can you reuse them or are they a one time use? I found them here in Vancouver
Love your recipes! Was wondering if you could list complete carbohydrate count in addition to net carbohydrate count? Thanks!
Thanks Constance, I’ve gotten some requests to do that but I don’t know that I will because then I will have to field a million emails and comments from confused readers on which is the one they should use. Just listing net carbs makes it a LOT easier on my end!
Could you just include the fiber so people can do it themselves?
I’ll consider it, thanks.
You could just manually add the ingredients to MyFitnessPal and get all this info for the exact ingredients you use.
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For a person who cooks and tries new recipes weekly, running them all through calculators is truly impossible (good for occasional needs, not for a 6 day a week cook!). Lua lily net carbs are the real count I need for now!