Healthy Savory Zucchini Bread (Keto)
This keto zucchini bread offers a remarkably simple and delicious solution for those seeking a gluten free bread substitute. My family requests this loaf all the time for breakfast or as a side dish with dinner. The key to this recipe is to spread out the zucchini shreds on a platter, salt them and mix them. Spread them out again, allow to release their liquids for 10 minutes then squeeze them all out.
By cleverly utilizing grated zucchini as a primary component, it contributes natural moisture and a subtle earthiness. This keto zucchini bread stays low carb and high in protein. The minimal ingredient list streamlines the baking process, making it incredibly accessible even for novice bakers.
The magic often happens with a base of almond flour, which provides the necessary structure. It lends a rich, nutty flavor to this keto zucchini bread while keeping the loaf entirely gluten-free and low in carbohydrates. Eggs act as a binder, and a natural, keto-friendly sweetener ensures it satisfies your cravings without compromising your dietary goals.
Enjoy this keto zucchini bread plain as a quick breakfast, lightly toasted with a drizzle of olive oil or spread of butter. I top mine with a sunny side up runny egg! You may also like this Healthy Mediterranean Lentil Bread Loaf (GF) or Greek Yogurt Seed Bread (GF).
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Healthy Savory Zucchini Bread (Keto)
Ingredients
- 1 large zucchini, grated, salted + squeezed (1 cup squeezed)
- 1 cup almond flour
- 1/2 cup shredded parmesan cheese
- 1 tsp baking powder
- 1/2 tsp Italian herb blend
- 1/4 tsp salt
- 4 eggs, beaten
- 1 clove garlic, minced
- sesame seeds, for topping
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a medium bowl, add in the almond flour, parmesan, baking powder, Italian herb blend and salt and whisk together until combined.
- Next, in a separate medium bowl add in the beaten eggs, zucchini shreds, garlic and mix together until fully incorporated. Then, slowly add in the dry ingredient mixture and mix together until incorporated – batter will be thick. Transfer mixture to the loaf pan and spread out evenly. Top with sesame seeds. Bake for 45-50 minutes or until golden brown on top. Allow to cool completely.
Notes
- Store leftovers in an airtight container.
Re Zucchini Bread: I don’t need gluten free. Can I use regular all purpose flour?
Made this tonight. So easy and absolutely delicious. I had a slice right out of the oven. It’s nice and light in texture. I think it would be a great base for an open-faced sandwich as well as on its own with a salad. I’m not a big fan of sweet breakfast foods so this would be a good change from eggs or cheese toast. Another winner! Looking forward to the cookbook 🙂
HI Betsy, That’s how we use it! And thank you so much for the support on the site and with the book – greatly appreciated!!
I’d love to try your recipes for Low Carb but many times you use Almond Flour and we have a nut allergy in our home.
HI Lisa, I understand you!
I’m actually making this with all purpose flour soon, so stay tuned…
can I leave out the parmesan cheese?
Hi Jess, i haven’t tried it that way so I can’t say how the outcome will turn out
Absolutely delicious! I might add a few jalapenos next time. Help… how do I store leftovers?
Hi Janet, i’m so glad you loved it! Thank you for trying it out.
Store leftovers in an airtight container on your counter for 3 days or in your fridge for up to 5 days
I found it bland, not sure what I could have done differently to make have more flavor. Followed the recipe, except I used oat flour that I ground up because I did not have any almond flour. Any suggestions would be greatly appreciated.
HI Kim, You can add more seasoning and salt next time. Also if you substituted ingredients, it does change the recipe
Looks wonderful! Will it turn out as good if using regular flour?
HI Debbie, I haven’t tried it that way so I cannot say for sure
can I substitute a GF flour for the almond flour, we have a nut allergy so almond flour is not an option.
Can this be made with all purpose or wheat flour. Almond flour is out of my budget.
can i use already cooked zucchini in recipe