Made with almond and coconut flours, this low carb Zucchini Cheese Bread is made with fresh zucchini, cheddar cheese, and chives for a delicious healthy side dish. Gluten-free and keto-friendly, this easy savory quick bread recipe will be a family favorite!
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Best Zucchini Bread Recipe - Keto, Low Carb, LCHF, Grain-free, Gluten-free, Sugar-free, Vegetarian
Zucchini, like cauliflower, is one of those magical vegetables that seems to work in just about anything. Now that we’re getting into zucchini season, I’m excited to find yet another way to enjoy one of my favorite veggies.
I’m still somewhat shocked that zucchini works in baked goods, and it’s surprising just how much it can elevate bread, muffins or cakes. This savory zucchini bread is one of those recipes. Many low carb, grain-free breads tend to be eggy, or dry, but with the addition of shredded zucchini, this bread is closer to a true quick bread. This easy, keto cheesy zucchini bread is perfect for snacking or alongside a hearty soup.
The best part about this almond flour bread recipe is the flavor. Studded with cheese and chives, this is one keto-friendly bread that is worth the time and effort (which is pretty minimal, by the way!). My son has no idea that I’ve snuck something green into his bread because the cheesy goodness is just so distracting. Score one for Mom.
If you are looking for a sweeter breakfast option to keep that plentiful zucchini harvest in check, try my Double Chocolate Chip Zucchini Walnut Muffins. Dense, chocolatey, and low carb, these grain-free muffins are another way to sneak in your veggies and wow your family at the same time.
How to Make Keto Cheesy Zucchini Bread
Ingredient Notes
Almond Flour. This recipe is best with a super finely ground blanched almond flour. Using almond meal will result in a very dense, crumbly, and dry bread. I personally use Kirkland brand (Costco), but Bob’s Red Mill is also fantastic!
Sweetener. Much like almond flour, sugar-free sweeteners are not created equal. Some people cannot stand the cooling sensation that comes with erythritol. I find that that varies even amongst different brands. Swerve is great and readily available, but for me, it probably has a medium level when it comes to the cooling effect. Sukrin, while harder to find, has the least. But it’s all down to personal taste here. You can easily use monkfruit too, or a stevia baking blend. Just keep in mind that some of these are sweeter than others, so you may have to adjust the amount used to suit your tastes.
Ground Flaxseed. Be sure to use ground golden flaxseed, not flax seeds. Ground flaxseed provides a more rustic texture, nuttier flavor, and helps to bind the cake. If you aren’t sure what to do with all that flaxseed, my Irish Soda Bread or Strawberry Shortcakes are two great recipes to use it up!
Whey Protein Powder. Low carb/keto breads, muffins, and cakes need the support from protein to create a structure that is closer to wheat-based baked goods. In this particular recipe, use unflavored whey protein. The recipe will turn out without it, but the zucchini bread will be much softer and crumbly. If you aren’t ready to take the plunge on an entire bag, many health foods stores sell individual packages. If you eat dairy-free, egg white protein powder will also work as a substitute.
Cheddar Cheese. Use a high quality, sharp cheddar cheese. I recommend buying a block you can shred yourself. Since this is a savory zucchini cheese bread, don’t skimp on buying cheap, flavorless cheese. Try experimenting with a blend of cheeses. I love a smoked gouda in this recipe too!
Directions
To make this cheesy low carb zucchini bread recipe,
Place shredded zucchini on a paper towel lined plate, sprinkle with pinch of salt, and let sit for 30 minutes. Wrap towel around zucchini and squeeze out excess water.
Preheat oven to 325 degrees. Grease or spray standard bread loaf pan with neutral tasting oil. Line with parchment, allowing excess to hang over the sides for easy removal.
In a bowl, whisk together almond flour, coconut flour, whey protein, baking powder, and salt. Stir in 1 ½ cups of cheese and chives.
In a separate bowl, whisk together eggs, melted butter, zucchini, and almond milk. If batter is too thick, add additional almond milk until batter is spreadable.
Spread batter into prepared pan and sprinkle with remaining cheese. Bake for 45-50 minutes until golden brown and a toothpick inserted into the middle comes out clean.
Remove from the oven and allow 10-15 minutes to cool before removing from the pan. Cool completely before slicing.
Tips, Tricks, and FAQs
Get all of the excess water out of the zucchini otherwise you’ll have soft, soggy cheese bread. After shredding the zucchini, place it on a paper towel (I suggest a few layers or the paper will rip) or flour-sack towel lined plate, sprinkle with a pinch of salt, and leave for 30 minutes. Wrap the towel around the zucchini and squeeze out the water.
If I don’t have ground flaxseed, can I use something else in place? Yes! If you do not have flaxseed, simply increase the almond flour.
Give the bread time to cool before slicing. I highly recommend letting this bread cool completely before slicing and serving. Out of the oven, this bread will be crumbly and soft. As it cools, the texture firms up to be more akin to bread.
Worried about the bread sticking to your loaf pan? Try lining it with parchment. If you are using a metal loaf pan, you may encounter more difficulty with removing the bread. Spray or grease your loaf pan with a neutral tasting oil (avocado is a great healthy choice) and line with two sheets of parchment, cut to fit the pan with excess hanging over the sides. You’ll be able to easily lift the bread out of the pan after baking.
How to Serve and Store Almond Flour Zucchini Bread
After removing the bread from the oven, allow at least 10-15 minutes cooling time before attempting to remove from the loaf pan. Run a knife around the edges and carefully invert the pan onto a cooling rack. If you lined the loaf pan with parchment, removing the bread is a simple lift out. The bread should be cooled completely before slicing and serving.
This bread is definitely a hearty, and somewhat rich gluten-free side dish option. I do love it plain, or with a pat of Irish butter. I recommend pairing this keto cheesy zucchini bread with a soup like Broccoli Cheese Soup, Creamy Cauliflower Leek Soup. Or a nice, light salad would be a wonderful low carb main dish option, consider trying Roasted Cauliflower Salad with Sauce Verte or Cauliflower Tabbouleh.
Any leftovers should be stored in an airtight container for up to 3 days. This keto-friendly cheesy quick bread can be frozen after baking and stored for up to 1 month in the freezer. Thaw to room temperature, and rewarm the bread slightly before serving.
Healthy Variations for Any Body
Made with almond and coconut flours, this cheesy zucchini bread is already designed for low carb, keto diets, but this bread is already naturally gluten-free and grain-free. It can easily be adapted as indicated below for your dietary needs.
Dairy-free: Whey protein can be swapped for egg white protein powder, butter swapped for coconut oil, and sub your favorite vegan cheese for the shredded cheddar. Miyokos Smoked Mozzarella is incredible!!
Other Low Carb Keto Savory Bread Recipes you’ll love
Cheesy Zucchini Bread
Made with almond and coconut flours, this low carb Zucchini Cheese Bread is made with fresh zucchini, cheddar cheese, and chives for a delicious healthy side dish. Gluten-free and keto-friendly, this easy savory quick bread recipe will be a family favorite!
Ingredients
- 1 cup zucchini, shredded
- 1 1/2 cup super-fine, blanched almond flour
- 1/2 cup coconut flour
- 1/4 cup unflavored whey protein powder
- 1/4 cup ground flaxseed
- 1/2 tbsp sweetener
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 2 cups sharp cheddar cheese, shredded
- 2 tbsp chives, diced
- 2 large eggs
- 1/4 cup butter, melted
- 3/4 - 1 cup unsweetened almond milk
Instructions
Place shredded zucchini on a paper towel lined plate, sprinkle with pinch of salt, and let sit for 30 minutes. Wrap towel around zucchini and squeeze out excess water.
Preheat oven to 325 degrees. Grease or spray standard bread loaf pan with neutral tasting oil. Line with parchment, allowing excess to hang over the sides for easy removal.
In a bowl, whisk together almond flour, coconut flour, whey protein, baking powder, and salt. Stir in 1 ½ cups of cheese and chives.
In a separate bowl, whisk together eggs, melted butter, zucchini, and almond milk. If batter is too thick, add additional almond milk until batter is spreadable.
Spread batter into prepared pan and sprinkle with remaining cheese. Bake for 45-50 minutes until golden brown and a toothpick inserted into the middle comes out clean.
Remove from the oven and allow 10-15 minutes to cool before removing from the pan. Cool completely before slicing.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 334mgCarbohydrates: 7gFiber: 4gSugar: 1gProtein: 11g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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