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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Erin says
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.
Allyne says
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!
Lx T says
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.
Wisteria says
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!
Tina says
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?
MissE says
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.
Mellissa Sevigny says
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!!!! :)
MissE says
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!
Carolyn says
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.
Tina says
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.
Mellissa Sevigny says
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!
Carolyn says
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.
Mellissa Sevigny says
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!!!
Carolyn says
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.
Hélène says
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.
Becky says
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?
Mellissa Sevigny says
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!
Maxine says
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.
Mellissa Sevigny says
Should be fine, just drain them well!