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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Tom says
This is so, so tasty. I hate sun dried tomatoes, so I subbed in some chopped walnuts. I was really afraid I had overbaked it as it came out very brown, but no, it was very moist and flavorful. Such a great recipe!
Rachel says
omg omg omg it’s like real bread!!
Emily Smith says
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!
Avalon says
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!
Mellissa Sevigny says
Ha ha the struggle is real! ?
Cathy says
Just saw this recipe and was wondering if cream could be substituted for the almond milk? Would it work the same.
Mellissa Sevigny says
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.
Ann says
This was so good! Picky husband loved it too! Thank you for a great recipe ?
April says
Update….these are still really good, but they are salty. Next time i will either use unsalted butter or leave out the added salt.
Mellissa Sevigny says
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!
April says
These turned out great! I altered spices to go with chili, adding chili powder and using grated cheddar.
Noura says
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.
Kathleen Kelly says
I will definitely be saving this recipe, love to make bread like this. Thank you for sharing!