Healthy Savory Zucchini Bread (Keto)

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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)

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5 from 1 vote

Servings: 8

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

This savory zucchini bread is so simple to make with only 5 main ingredients. The flavor and texture of the loaf rivals regular bread.

Equipment

• 2 medium mixing bowl
• 8×4 inch loaf pan
• Wire rack
• hand held grater

Ingredients 

US CustomaryMetric

• 1 large zucchini, grated, salted + 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 eggs, zucchini, garlic and whisk together. Then, slowly add in the dry ingredient mixture and mix together until incorporated. Transfer batter 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

You may also like this Healthy Mediterranean Zucchini Loaf

1. Store leftovers in an airtight container.

Nutrition

Calories: 143kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 260mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 7mg | Calcium: 152mg | Iron: 1mg

Author: Stella Drivas