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This low carb zucchini bread recipe is crusty on the outside and tender on the inside! Make them in muffin cups to take for lunch! Delicious with soup, or even breakfast!

Sun-dried Tomato & Asiago Zucchini Bread – Low Carb

  • Author: Mellissa Sevigny
  • Yield: 12 servings 1x
  • Category: Low Carb Bread Recipe
  • Cuisine: American


This delicious cheesy low carb 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!



  • 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 Tbsp sun-dried tomatoes (dried, not in oil), chopped
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp granulated sugar substitute (I used Swerve)
  • 1/2 tsp xanthan gum
  • 1 1/4 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/4 tsp garlic powder
  • 1/2 cup shredded Asiago cheese


  1. Preheat the oven to 350 degrees (F)
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the Asiago cheese.
  6. Spoon the batter into a greased loaf pan (9×5 or equivalent) or 12 muffin cups.
  7. Bake at 350 degrees (F) for 50-60 minutes if making a loaf.
  8. Bake at 350 degrees (F) for 20-25 minutes if making muffins.


Approx nutrition info per serving: 262 calories, 23g fat, 3g net carbs, 8g protein

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