Low-Carb Cheesy Zucchini Bread

Low-Carb Cheesy Zucchini Bread

Shredded zucchini and sharp cheddar bake into a moist, savory loaf with almond flour.

Total 1 hr 30 min Makes 14 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

This savory quick bread swaps traditional flour for almond and coconut flour, keeping it low-carb while cheddar cheese adds richness throughout. Grated zucchini keeps the crumb moist without making the loaf dense. Serve warm slices alongside soup or as a savory snack.

Ingredients

  • 2 cups zucchini, grated and squeezed dry
  • 2 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 1/3 cup olive oil
  • 1/4 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons fresh chives, chopped

Method

  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

  2. Place grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.

  3. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, garlic powder, and black pepper.

  4. In a separate bowl, whisk the eggs, olive oil, and sour cream until smooth and well combined.

  5. Pour the wet ingredients into the dry ingredients and stir until just combined.

  6. Fold in the squeezed zucchini, cheddar cheese, parmesan cheese, and chives until evenly distributed.

  7. Pour the batter into the prepared loaf pan and spread evenly, smoothing the top with a spatula.

  8. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes.

  9. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Rate this recipe

★ 3.8 (1)

Low-Carb Cheesy Zucchini Bread

This savory quick bread swaps traditional flour for almond and coconut flour, keeping it low-carb while cheddar cheese adds richness throughout. Grated zucchini keeps the crumb moist without making the loaf dense. Serve warm slices alongside soup or as a savory snack.

1 hr 30 min 14 slices 215 cal

Ingredients

  • 2 cups zucchini, grated and squeezed dry
  • 2 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 1/3 cup olive oil
  • 1/4 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons fresh chives, chopped

Method

  1. 1

    Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

  2. 2

    Place grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.

  3. 3

    In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, garlic powder, and black pepper.

  4. 4

    In a separate bowl, whisk the eggs, olive oil, and sour cream until smooth and well combined.

  5. 5

    Pour the wet ingredients into the dry ingredients and stir until just combined.

  6. 6

    Fold in the squeezed zucchini, cheddar cheese, parmesan cheese, and chives until evenly distributed.

  7. 7

    Pour the batter into the prepared loaf pan and spread evenly, smoothing the top with a spatula.

  8. 8

    Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes.

  9. 9

    Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.