This Keto Cheesy Zucchini Bread is packed with sun-dried tomatoes and tangy Asiago cheese. It’s a tasty and versatile low carb zucchini quick bread that can be made into a loaf or muffins.
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 keto cheesy zucchini bread recipe is my current favorite of the week!
In fact, I just had a slice of this savory keto 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 keto cheesy zucchini bread 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 Keto Cheesy Zucchini Bread muffins 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 keto cheesy 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 cheesy zucchini bread 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 keto zucchini bread 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 keto cheesy 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…
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Keto Cheesy Zucchini Bread – Low Carb
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Diabetic
Description
This delicious keto cheesy 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!
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 tablespoons chopped sun-dried tomatoes (dried, not in oil)
- 2 cups almond flour
- 1/4 cup coconut flour
- 4 teaspoons baking powder
- 1 teaspoon granulated sugar substitute (I used Swerve)
- 1/2 teaspoon xanthan gum
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon 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
Approximate net carbs per slice = 3g.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: keto Bread Recipe
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/12th of loaf
- Calories: 262
- Fat: 23g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
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Jean Ryall says
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
Mellissa Sevigny says
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???
Jean Ryall says
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
Mellissa Sevigny says
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!!
Jean Ryall says
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.
Mellissa Sevigny says
I’m not sure then – 25 minutes did the trick for me! You pureed the mixture including the zucchini?
Jean Ryall says
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
Mellissa Sevigny says
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!
Jean Ryall says
Giving it more thought the mixture was a similar texture to scones, was yours the same?
Mellissa Sevigny says
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!
Jean Ryall says
I used metal muffin tins with muffin papers
Mellissa Sevigny says
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!
elizabeth lee says
This sounds fantastic. Do you think it would work ok to eliminate the tomatoes and add chopped bacon?
Mellissa Sevigny says
Absolutely – sounds fabulous!
John says
How do you think this recipe would fare if I tried to make flatbread out of it?
Mellissa Sevigny says
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!
Nikita Mehta says
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
Mellissa Sevigny says
You can use coconut oil with good results, just increase the salt by 1/4 tsp!
Debbi Tidwell says
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”
SallyBR says
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?
Petra says
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!
Mellissa Sevigny says
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!
Louise O says
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
Mellissa Sevigny says
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!
Louise O says
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 :)
Mellissa Sevigny says
Please do – I can’t wait to hear back!!!!
Sheila says
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.
Mellissa Sevigny says
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!
Diana says
Have you ever baked with tigernut flour? I’m curious is it’s a good substitute.
Lisa says
You cannot leave this recipe incomplete–it needs a link to those adorable Chinese-takeout looking baking containers!
Mellissa Sevigny says
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!
Ginny says
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!
Mellissa Sevigny says
Hope you like it Ginny!
Mary Johnson says
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!
Donna Bossert says
can you reuse them or are they a one time use? I found them here in Vancouver
Constance says
Love your recipes! Was wondering if you could list complete carbohydrate count in addition to net carbohydrate count? Thanks!
Mellissa Sevigny says
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!
John says
Could you just include the fiber so people can do it themselves?
Mellissa Sevigny says
I’ll consider it, thanks.
Sande Edwards says
You could just manually add the ingredients to MyFitnessPal and get all this info for the exact ingredients you use.
N Beez says
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!