If you’re following a keto diet and looking for a delicious, savory bread alternative, this Cheesy Keto Zucchini Bread is a fantastic option. Made with almond and coconut flours, and packed with shredded zucchini and melted Gouda cheese, this bread is moist, flavorful, and incredibly satisfying. It’s perfect for breakfast, as a snack, or as a side dish to complement your meals. Plus, it’s gluten-free and low-carb, making it a great choice for anyone looking to enjoy bread without the carbs.
Ingredients:
- ½ cup (70 g) almond flour (finely ground)
- 2 tablespoons (15 g) coconut flour
- ¼ cup (45 g) olive oil
- 1 medium zucchini (about 1.5 cups or 210 g), grated and drained
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 3 large eggs
- 4 slices (40 g) Gouda cheese, shredded or chopped (you can substitute with other melting cheeses)
Instructions:
- Preheat the Oven: Set your oven to 175°C (350°F). Lightly grease a small loaf pan or line it with parchment paper to ensure easy removal.
- Prepare the Zucchini: Grate the zucchini and place it in a strainer. Use your hands or a clean kitchen towel to squeeze out excess moisture from the grated zucchini. This step is crucial to prevent the batter from becoming too wet.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and garlic powder.
- Beat Wet Ingredients: In another bowl, whisk together the eggs and olive oil until fully combined. Add the drained grated zucchini and mix again.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a smooth batter forms. Gently fold in the shredded Gouda cheese, ensuring it is evenly distributed throughout the batter.
- Transfer to the Oven: Pour the batter into the greased loaf pan, using a spatula to level the surface evenly.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Transfer to the Oven: Pour the batter into the greased loaf pan, using a spatula to level the surface evenly.Slice and savor this delightful keto zucchini bread with cheese.
Conclusion:
This Cheesy Keto Zucchini Bread offers a delicious way to enjoy a flavorful loaf without the concern of carbohydrates. The blend of fresh zucchini, melted Gouda cheese, and low-carb flours creates a moist and tasty texture. Ideal for any time of day, this bread can be enjoyed on its own or as a side to main dishes. Easy to prepare and bursting with flavor, it’s sure to become a favorite for those following a low-carb or keto diet.
Cheesy Keto Zucchini Bread: A Low-Carb, Flavor-Packed Delight
Ingredients
- ½ cup 70 g almond flour (finely ground)
- 2 tablespoons 15 g coconut flour
- ¼ cup 45 g olive oil
- 1 medium zucchini about 1.5 cups or 210 g, grated and drained
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 3 large eggs
- 4 slices 40 g Gouda cheese, shredded or chopped (you can substitute with other melting cheeses)
Instructions
- Preheat the Oven: Set your oven to 175°C (350°F). Lightly grease a small loaf pan or line it with parchment paper to ensure easy removal.
- Prepare the Zucchini: Grate the zucchini and place it in a strainer. Use your hands or a clean kitchen towel to squeeze out excess moisture from the grated zucchini. This step is crucial to prevent the batter from becoming too wet.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and garlic powder.
- Beat Wet Ingredients: In another bowl, whisk together the eggs and olive oil until fully combined. Add the drained grated zucchini and mix again.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a smooth batter forms. Gently fold in the shredded Gouda cheese, ensuring it is evenly distributed throughout the batter.
- Transfer to the Oven: Pour the batter into the greased loaf pan, using a spatula to level the surface evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Transfer to the Oven: Pour the batter into the greased loaf pan, using a spatula to level the surface evenly. Slice and savor this delightful keto zucchini bread with cheese.