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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Valerie Waddell says
Thank you for a delicious muffin recipe! They taste like cornbread to me which is probably my favorite bread. I’m going to make some more with cheddar and jalapeños to serve with chili. I literally love all your recipes!!
Quick question. Do you know the net carb count and calorie count for 1 muffin? I saw 3 net carbs cor 1/12 of a loaf, but not sure how that would translate.
Also, I read some comments that the muffins were salty, so I did 1/2 salted and 1/2 unsalted butter and mine turned out perfect. Only had to bake mine 18 min in a gas oven if anyone is interested? 🤷♀️
Leslie George says
Hi Melissa, I know this was an older post so not sure if my question will be answered. I read about the baking pans and saw that your batter was inside a paper / cardboard low sided baking “tin. Could you tell me where you got them and the size you used? I think you gave measurements but not sure. Thank you for taking the time to read.
Mellissa Sevigny says
Hi Leslie this was from about 10 years ago and at the time I got them at Ikea. I don’t remember the exact size but they were smaller than the average loaf pan so I divided the batter. I need to make this in a typical loaf pan soon and update the recipe with any necessary changes accounting for that.
l p says
thanks for the suggestion re changing out the almond milk – allergies here.
Cindy says
What is the size of the loaf pan shown in the pictures? What is the baking time for this pan?
Noreen says
I just tried this recipe. Muffins are in the oven. Can ‘t wait to taste . The uncooked batter was tasty. Looking for the carb count.
Lisa says
Is there a sub for Xantham Gum or can it be left out? Also, can the sweetener be left out? I prefer not to use any sugar subs.
Jane says
Made the muffins and they were wonderful! Thanks for the new recipe.
Nicole says
Were you able to put your muffins directly into a greased tin, or did you use the cupcake sleeves? Just wondering how easy they come out of the muffin tin.
Mellissa Sevigny says
I used the sleeves so they popped right out.