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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Catherine Voci says
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.
Joan says
Did you peel the zucchini or just include it? I can’t see any green in the photo! :D
Debbie says
Is the butter supposed to be salted or unsalted? I used salted as the recipe says, and the bread was lovely but VERY salty.
Kim says
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?
Dominique says
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?
allison says
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
Hélène says
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
gena says
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!
Angela says
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.
Mellissa Sevigny says
Thanks so much for taking the time to comment Angela! So glad that you enjoyed it as much as I did! :)
Sara says
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?
Mellissa Sevigny says
The little bit of sweetness balances it out but you can sub the sweetener of your choice!