My cookbook is here! 
This savory keto zucchini bread is so simple to make with only 5 main ingredients. The flavor and texture of the loaf rivals regular bread.
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 (112 g) almond flour
- 1/2 cup (50 g) 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.
Happy it’s a savory recipe and delish. Cam out perfect!
That’s awesome – I’m glad you enjoyed the bread!
so delicious and easy to make, even the hubby loved it!
I can’t wait to have it for breakfast tomorrow
Hi Patti, that’s awesome! I’m so glad you both enjoyed the recipe!
I loved this bread, so tasty, soft & easy. Will definitely make again.
THanks for the kind feedback Jane!
I made this yesterday and it is delicious. I added extra italian seasoning, which I think it needed. I think the parmesan and sesame seeds were an amazing addition. I had a slice right out of the oven and immediately placed this recipe in my recipe book for a regular rotation in our meal planning.
This was so easy and inexpensive. I had a zucchini to use up and had all the otheringredients in my pantry. I added extra italian seasoning, which I think is necessary, and it turned out to be amazing!! I’m definitely keeping this in my rotation, especially since it’s so low carb. What a treat!
Hi Stella,
Can I cook this bread in a cast iron pot on the induction cooktop?🙏🏽
Is the dietary information per serve or for the whole loaf? If per serve, can you advise a serving size? Mainly interested in the calorie count.
Amazing! Super easy and extremely delicious. Thanks for sharing this recipe!
Its my pleasure Paula!