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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!

Keto Cheesy Zucchini Bread – Low Carb


  • Author: Mellissa Sevigny
  • 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

Scale
  • 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

  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.

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

Keywords: Keto zucchini bread, low carb zucchini bread, keto cheesy zucchini bread

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