keto zucchini bread

This low-carb cheesy bread from Delish.com is so unbelievably satisfying you won't even miss the bread. If you want to make it keto-friendly, use almond flour instead of cornstarch. 

Zucchini Cheesy Bread

zucchini, zucchini

eggs

garlic,

oregano

c. shredded mozzarella, divided

c. Parmesan

cornstarch

kosher salt

black pepper

red pepper flakes

Marinara, Sugar Free if you're Keto!)

I don’t think I’ll ever eat regular pizza or flatbread crust again!  This was delicious! Stayed together well, great flavor, blown away!

Not for me.  The texture was just too mushy.  Good flavor, but I won't make it again.

Made it!  Wow - super yummy!  As my first try, I flattened the 'dough' too much - it turned out more like a thin crust pizza, but turned out great.  I'm pleasantly surprised.  Will definitely make this again! Thanks so much for the recipe😁

This tasted amazing, but it was very soggy in the middle. I think I need to really work on drying out the zucchini more next time. Still delicious and I'll definitely make it again.

I made this recipe without any corn starch or almond flour.  It turned out amazing.  I felt that the eggs and cheese would provide enough binding and they did.  I squeezed out all the excess water from the zucchini and that’s an important step that should not be skipped.

Tastes delicious but sticks horribly, about half of the dough was stuck even though I sprayed with olive oil.

https://streaming.hearstdigitalstudios.com/ba5534ed-2b18-4d3c-ba8f-f89c0051bd90/video_rover_16x9_1080p_hd_1576866444_91670.mp4

Your favorite summer veggie gets the cheesy bread treatment.

Zucchini Cheesy Bread Is The Low-Carb Bread You've Been Waiting For

This easy, moist Bacon and Cheese Keto Zucchini Bread recipe is perfect for brunch. It's best served warm topped with butter.

Keto Zucchini Bread - Bacon &amp; Cheese

almond flour

coconut flour

salt

pepper

baking powder

xanthan gum

butter (melted)

cheddar cheese (grated)

zucchini

bacon (diced)

Preheat oven to 175C/350F.

In a large bowl add the almond flour, coconut flour, salt, pepper, baking powder and xanthan gum. Mix well.

Add the eggs and melted butter and mix well.

Fold through ¾ of the cheddar, along with the zucchini and bacon.

Spoon into your greased 9in ceramic loaf dish (if using a meat dish, line with parchment paper) and bake for 35 minutes, remove from the oven and top with the remaining cheese.

Bake for another 10-15 minutes, until the cheese has browned and a skewer comes out clean.

Leave to cool for 20 minutes.

Slice into 12 slices and enjoy warm.

Looking for a quick &amp; delicious snack or an on-the-go breakfast? These keto almond flour zucchini muffins (or bread!) are the perfect treat.

Keto Almond Flour Zucchini Muffins Or Bread

Grated Zucchini (about 1 medium zucchini)

Blanched Almond Flour (finely ground)

Ground Flaxseed

tsp Baking Soda

tsp Baking Powder*

Sea Salt

Tbsp Ground Cinnamon

Ground Nutmeg

Cup Erythritol-Based Granulated Sweetener (see notes below, use coconut palm sugar

Large Eggs (preferably room temperature)

Avocado Oil

tsp Pure Vanilla

Keto Chocolate Chips

Preheat oven and prepare baking dish

Preheat oven to 350 degrees. For muffins: Line a muffin time with 12 muffin cups and set aside. For bread: Lightly grease an 8X4 inch or 7.5x4.5 inch loaf pan (see notes below) with avocado oil or olive oil then line the bottom and sides of the pan with parchment paper so the ends hang over the sides.

Grate zucchini

Chop the ends off the zucchini and finely grate, peel and all. I used a cheese grater but the grater attachment on a food processor will also work. Blot excess moisture with a paper towel and set aside.

Whisk dry ingredients

In a large bowl, whisk together the blanched almond flour, ground flaxseed, baking soda, baking powder, sea salt, cinnamon, nutmeg, and sweetener. Break up any clumps with your fingers.

Whisk wet ingredients

In a separate bowl, whisk together the eggs, avocado oil, and vanilla.

Stir wet ingredients into dry

Pure the wet ingredients into the dry and mix well. Using a spatula, fold in the chocolate chips and grated zucchini.

Pour into muffin cups or loaf pan

Evenly divide the batter between the mufffin cups or pour batter into prepared pan.

Bake

For muffins: Bake for 22 to 27 minutes, or until the center is set and no longer looks doughy. For bread: Bake for 45 minutes, then cover with foil to prevent over-browning. Bake an additional 15 to 25 minutes, or until the center no longer looks doughy and it doesn&#039;t make a squishy sound when pressed down in the center of the loaf. Unfortunately, the toothpick test is not accurate with this recipe.

Cool

Allow to cool 5 to 10 minutes in the pan then transfer to a cooling rack, removing the parchment paper. Cool completely.

Store

Store leftovers, loosely covered, at room temperature for 1 to 2 days. Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it &quot;wet&quot;. I store mine loosely covered in a dish towel but parchment paper works well too. It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628256288/ebph5cptn5dxrwgmvykg.mp4

Looking for a quick & delicious snack or an on-the-go breakfast? These almond flour zucchini muffins (or bread!) are the perfect treat.

Almond Flour Zucchini Muffins {Keto & Paleo}

This keto zucchini bread is so tender and moist, with a hint of cinnamon and studded with sugar free chocolate chips. It makes a wonderful easy breakfast or mid-day snack.

The Best Keto Zucchini Bread

zucchini ((about 1 large zucchini))

salt (divided)

Swerve Brown

tsp baking powder

cinnamon

butter, melted

tsp vanilla extract

water

dark chocolate chips, sugar-free ((optional))

Almond Flour

Cinnamon

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Place the zucchini in a sieve set in the sink or over a bowl. Sprinkle with 1/4 tsp of the saltand toss to combine. Let drain 1 hour, then squeeze to release as much moisture as possible.

Preheat the oven to 350F and grease an 8x4 inch loaf pan. You can also use 9x5 but your bread will bake through a little faster.

In a large bowl, combine the almond flour, sweetener, protein powder, baking powder, cinnamon, and the remaining salt.

Stir in the eggs, melted butter, vanilla extract, and the zucchini. Add 1/4 cup of the water. If the batter is overly thick, add a little more water until it is a thick but pourable consistency.

Stir in most of the chocolate chips, if using, reserving a few for the top of the bread.

Spread the batter in the prepared loaf pan and sprinkle the top with the remaining chocolate chips. Bake 50 to 65 minutes, until the top is golden brown and just firm to the touch.

Let cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely.

I love this recipe! I've made it twice (on Sundays to eat a slice for breakfast every morning). First try, didn't use nuts or chocolate chips. This weeks loaf i used mixed nuts, chocolate chips and almond milk to thin batter out a little. This recipe is the first bread I've ever made. God bless you  Carolyn for your recipes.

I’m not sure exactly what I did wrong, but mine was too dry. We had to slather each bite with butter. The flavor was good especially with the chocolate chips.

Another fabulous recipe! I made a double batch and since we like more of a 'spice' bread I added cloves and nutmeg to the mix. For those looking for muffins a single recipes makes @15 for 20 minutes. Ovens and gas/electric varies so watch after 15 minutes. Oh, I also baked them in silicone muffin molds so that may make a difference to your timing.
Thanks again for all these wonderful recipes!

Love all your recipes! This one is definitely a keeper, soooo much zucchini right now!

Another excellent recipe! Can't believe how moist this bread is. Recipe is slightly less sweet than your typical zucchini recipe. But perfect for a snack...or breakfast:) Thank you!

A great success! I only had 1/2 a zucchini, so I added some fresh green figs from our tree. So moist, so yummy! A big hit in this house!

Anyone have any suggestions or experience on baking theses either in cupcake 
muffin tins time wise ---theyre a moist bread and hard for me to guess when miay be fully baked.lll or those mini foil muffin loaf pans?? thanks!!

This is the best keto zucchini bread recipe!  My husband said he plans to eat it for breakfast.

This zucchini bread was so good. 10/10 would make again.

I love this recipe. It actually tastes close to regular zucchini bread. But this is probably better. The chocolate chips are encouraged. It’s so delicious. A favorite

Absolutely Delicious! Made it today!
I love ❤️ your recipes! Thank you so much!
       Andrea

Okay, I finally got a chance to make this. It smells divine! And looks so tender and yummy. It turned out beautifully and I used a big zucchini from my garden for this recipe! What a fun, delicious recipe! Thanks, Carolyn.

I made this with my mom and I love it! It reminds me a lot of Banana bread which I love and can no longer have now that I'm on keto. So happy to find a great alternative. Taste great with vanilla coconut spread!

I made this both WITH and WITHOUT the chocolate chips (only because I realized it as I was finished putting the batter in the pan 😅) and I can tell you it tastes delicious either way. With the Brown Swerve and the vanilla and cinnamon, it has a delicate sweet flavor that is lovely.  Also, my first batch I wasn't QUITE sure if it was too thick until getting it in the pan, but it wasn't a problem. It only needed a few more minutes to cook. The texture of both is AWESOME!  I couldn't believe just how tender it was. It was very like gluten breads.  Thank you for another winner (as usual) Caroline!

Finally I got all my ducks in a row and was able to make my loaf of Zucchini Bread!  I thought it would be fun to enter the contest AND have something for breakfast and snacks.  The only change I made is that I added 1/3 cup of pecans along with the chocolate chips because I love pecans in recipes like this. I also only cooked it for 43 minutes in my gas oven because the oven tends to over bake.  The loaf came out beautiful and I am enjoying it very much!  #alldayidreamaboutfood

https://www.youtube.com/watch?v=PwxAlM59LRM

This keto zucchini bread is so tender and moist, with a hint of cinnamon and studded with sugar free chocolate chips. It makes a wonderful easy breakfast or mid-day snack.

► Printable Recipe for Keto Zucchini Bread: https://alldayidreamaboutfood.com/best-low-carb-chocolate-chip-zucchini-bread/

► SUBSCRIBE: https://www.youtube.com/c/AllDayIDreamAboutFood

==================================================

► HELPFUL RESOURCES
The Ultimate Guide to Keto Baking: https://amzn.to/2n0XQWf
The Importance of Protein Powder: https://youtu.be/8SA_iBl0pUU
Guide to Keto Sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/

► CHAPTERS
0:00 Intro
0:36 Grate the zucchini
1:26 Squeeze out the moisture
2:02 Whisk the dry ingredients
3:13 Add the wet ingredients
4:05 Stir in chopped nuts or keto chocolate chips
4:37 Prepare the baking pan
5:11 Bake the keto zucchini bread
5:24 Finished bread
6:11 Taste test

► MORE KETO RECIPE VIDEOS
Bakery-Style Keto Coffee Cake: https://youtu.be/s_fvjKbyUg8
Keto Chocolate Zucchini Muffins: https://youtu.be/W7s1S6Tig40
Keto Chocolate Chip Cookie Cheesecake Bars: https://youtu.be/P-SUzXxHSJ4

The BEST KETO Zucchini Bread | Deliciously tender and moist

This Keto Zucchini Bread is an easy moist almond flour low-carb keto bread with grated zucchini, walnuts, pecan, and cinnamon.

Keto Zucchini Bread

Coconut Flour

Granulated Sweetener (or xylitol (use 1 cup if you have a very sweet tooth!))

Baking Powder

Ginger

Nutmeg

Eggs (beaten)

Coconut Oil (or melted butter)

Vanilla Extract

Pecan Nuts (chopped, keep 1/4 cup for the top)

Walnuts (chopped)

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn&#39;t stick to the pan. Set aside.

Grate the zucchini finely, skin on, using a food processor or a hand grater. Squeeze out the water from the grated zucchini, pressing them with your hands first, then pat dry on kitchen absorbent paper (or a clean towel). You must remove all the water from the zucchini, or the bread batter may be too moist. Measure the amount of grated zucchini required by the recipe after you dry them. Set aside in a bowl.

In a large mixing bowl, whisk the almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and spices: cinnamon, ginger, and nutmeg. Set aside.

Stir in wet ingredients: beaten eggs, vanilla, and melted coconut oil. Combine for about 1 minute until it forms a consistent cake batter.

Stir in grated zucchini (make sure they are dry, no liquid), chopped walnuts, and 1/4 cup chopped pecan nuts as you keep 1/4 cup to decorate the top of the bread.

Transfer the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup chopped pecan on top. Slightly press the nuts on top of the bread to make sure they stick to it while baking.

Bake on fan-bake mode, in the center rack of the oven, for 50 -70 minutes in total. After 30 minutes add a piece of foil on top of the bread to avoid burning the top of the bread and ensuring the bread cook perfectly inside.

After 50 minutes of baking, insert a skewer in the middle of the bread. If the batter sticks a lot to the skewer, it is not ready. Return to the oven with the piece of foil on top and keep baking for another 10 to 20 minutes. It can take up to 70 minutes to be fully baked inside as this is thick bread, be patient, and keep baking until set in the middle. Repeat the skewer trick every 10 minutes to check when ready. It is ready when few to no crumbs stick on the skewer, and the center is not jiggly.

Cool in the pan for 15 minutes, then lift out the pieces of parchment paper to transfer the zucchini bread onto a cooling rack. Wait at least 3 hours or overnight before slicing. It must be fully cooled down to prevent the bread from crumbling when sliced.

This was the best zucchini bread I have ever tasted! I put the chopped zucchini in the refrigerator for a few hours because I wasn’t ready to make the bread yet, and only let it sit on some paper towels while I mixed the other ingredients. No other drying was necessary.

I live at altitude, and even with that factor, the bread didn’t take any longer than 55 minutes to cook thoroughly. I did, however, cook it in an 11 x 11 Pyrex pan, since I didn’t have a bread pan, so the fact that it only had 2 inch sides likely made the difference.

At the 30 minute mark, I covered the bread with a piece of parchment paper, since I didn’t want to use aluminum.  This worked well.

I also mixed the nuts in with the bread. I used a mixture of ground organic raw almonds, pecans, hazelnuts, sunflower seeds, and Brazil nuts.

I used sugar because I didn’t have any monk fruit sugar.  I used approximately 1/4 cup of organic granulated brown sugar. This was not enough. I will be amplifying the sweetness with the monk fruit sweetener that will be arriving on Thursday.  For tonight, I just sprinkled some cinnamon sugar on top and that was sufficient.

I also didn’t want to wait until tomorrow morning to try the bread, so I cut it an hour after it was pulled out of the oven, and there was no problem with crumbling whatsoever. It held together well.

The next time I make this bread, I will probably add a pinch of salt, but other than that, it was a perfect recipe, easy to make, and required very little time for preparation.

I have finally found a method of cooking zucchini that my husband likes!

I've already made it twice! Easy to adapt to other flavors, too, like lemon and almond. I just omitted the nutmeg and cinnamon (left the ginger), and subbed lemon extract for vanilla extract as well as sliced almonds for the pecans and walnuts. Delicious and simple. Thank you!

Incredible! I just switched to this recipe - always make zucchini bread in summer. This recipe is the best I’ve ever tried! Yum!

I made this recipe this morning and it is absolutely delicious! I felt adventuresome and added a little sugar free chocolate chip. The house smelled incredible! My husband walked in and immediately asked if I had cut into it ye. Lol he loved it, as well. I didn't have enough coconut oil, since I doubled the recipe, so i used butter. Great job! I've saved this one in my app!

I absolutely loved this recipe.  I made it at home and with company at my mother's house.  Everyone loved it. This is one of my absolute favorites now. Thank you for the recipe.

Soo good! I always have some in the freezer. Heat it up and top with yogurt for dessert. Yum 😋

If the baked bread is as good as the raw batter, this is gonna become my favorite bread! The smell baking is heavenly

Made this and it was very good. if make it again I will drop the sweetener 5/8 cu.

Excellent. I don't have a "fan baking" oven. I double lined my air fryer with tinfoil and than 2 layers of parchment paper and used bake mode. I could smell it immediately as it baked, was concerned oven was too hot, turned the heat down and continued to bake it until a toothpick in the center came out clean. However, when I lifted the cake from the air fryer the sides of the cake were not baked. I put it in my regular stove oven and baked a bit longer. It's a Great recipe. I just have to experiment a bit more. The 5 eggs are a must with gluten free and I must remember to use more eggs when baking a cake

I’ve never had zucchini bread, I’ve never made zucchini bread but a friend gifted me a bunch of zucchini so I decided to try it.  It was amazing!!  I definitely will be making this again.  In fact I think I’ll make my fried a loaf as a thank you for the zucchini.

https://content.jwplatform.com/videos/Fl2xU7C6.mp4

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! 

Keto Cheesy Zucchini Bread - Low Carb

salted butter, melted

almond milk

shredded zucchini, squeezed dry in a paper towel

tomatoes

granulated sugar substitute (I used Swerve)

1/2 teaspoon xanthan gum

1 1/4 teaspoon kosher salt

teaspoon dried parsley

1/4 teaspoon garlic powder

Asiago cheese

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.

Spoon the batter into a greased loaf pan (9&#215;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.

thanks for the suggestion re changing out the almond milk - allergies here.

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? 🤷‍♀️

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