Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·
Spread the love
Jump to Recipe Print Recipe
Gluten FreeLow CarbVegetarian
A keto zucchini bread with cheese & rosemary makes a delicious savoury bread that can be simply enjoyed sliced and slathered with butter. Made with almond flour this bread is also gluten free.
This is one of my first keto zucchini bread recipes but is still one of our favourite keto bread recipes, despite our tastes changing from recipe to recipe! Although the bread is dense, the zucchini keeps the bread moist when stored in the fridge. The rosemary goes well with the cheese and smells great baking, but rosemary always does!
How to make zucchini cheese bread
Making this could not be easier, you simply throw the ingredients into a bowl, mix and bake. Slice and eat. It's just that simple!
The ingredients used for this low carb zucchini bread recipe are:
- Zucchini - grated but not squeezed to remove moisture
- Almond Flour - Coconut flour could be used as a replacement. I'd use ½ cup and increase the eggs if the mixture looked too thick.
- Cheddar cheese - A good quality Cheddar is best. Cheaper ones can be a bit oily when baking.
- Eggs - 2 medium eggs
- Rosemary - Fresh rosemary is best for the aromatic smell when this bread is baking.
- Baking powder & salt - standard for any baked recipe
How to store zucchini cheese bread
I store this zucchini bread in the fridge and it kept happily for 3 days. As the zucchini bread cools, the cheese will help it firm up. I sliced it and fried it in the morning along with m eggs. It make a delicious savoury breakfast.
Recipe Tips
You could play around with this recipe and perhaps separate the eggs, whisk the egg whites and fold them into the mixture to make the bread a bit more lighter in texture. Maybe add another egg. I rather enjoyed the heavy texture but might play around with it myself again.
If you want to bake a zucchini bread with coconut flour, try this zucchini pecan bread.
WATCH THE VIDEO
More keto zucchini recipes
Zucchini Ricotta Cheesecake
Zucchini, Cheese & Rosemary Bread
Angela Coleby
A low carb zucchini & cheese bread with the flavour of rosemary.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Cooling time 5 minutes mins
Total Time 1 hour hr
Servings 10 Slice
Calories 168 kcal
Ingredients
- ½ cup Zucchini grated
- 2 Eggs beaten
- 2 cups Almond flour
- 1 cup Cheddar Cheese grated
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 tablespoon Rosemary, fresh chopped
- ¼ cup Water
Instructions
Preheat the oven to 180C/350F degrees
In a bowl place the zucchini, cheese, almond flour, eggs, salt, baking powder and rosemary.
Mix thoroughly.
Add the water to thin out the mixture.
Spoon the mixture into a 1lb bread tin, that is lined with parchment paper.
Bake at 180C/350F degrees for 15 minutes then 160C/310F for 30 minutes or until middle of loaf springs back when lightly pushed.
Cool for 5 minutes in the tin.
Remove, slice, eat and enjoy!
Notes
Makes 10 slices
Nutritional Info per slice: 168 Calories, 14g Fat, 8g Protein, 4.5g Total Carbs, 2.1g Fibre, 2.4g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1SliceCalories: 168kcalCarbohydrates: 4.5gProtein: 8gFat: 14gFiber: 2.1g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read mydisclosure policyfor more information.
More Breads
- Cranberry Walnut Bread
- Keto Easter Bread
- Keto Almond Flour Tortillas
- Onion Low Carb Burger Buns
Reader Interactions
Comments
Laura
At first, I did not think this bread had much taste. Then I toasted it, and it is delicious! Maybe I'd lost my taste. I waited and tried it again 2 days later.
Thank you so much for such a wonderful recipe.
Have you had a "toasted" bread tomato sandwich?
Toasting makes all the difference. Add mayo, salt and pepper.Reply
Angela Coleby
I love the toasted tomato bread sandwich idea! Perfect for summer! Delighted you enjoyed the recipe!
Reply
Sarah
Anyone have any luck freezing this?
Reply
Lana
Easy to make and very tasty
Reply
Becky M
This bread sounds delicious! I would like to try it as muffins. Do you have any thoughts about anything I should change for muffins?
Reply
Angela Coleby
The cooking time may need to be reduced but I think others have used this mixture as muffins with success.
Reply
Kristen
This is a great recipie. I am working o my third loaf to share with friends. It toasts up well in the toaster Just love rosemary!
Reply
Angela Coleby
Thank you! Glad you enjoyed it
Reply
Olivia
Hello! Could you use another type of cheese? Would Mozzarella cheese work?
Reply
Angela Coleby
I think it would work.
Reply
Debbie
I used both, plus some chives and garlic. It just came out of the oven and it smells amazing!!
Reply
Angela Coleby
I can imagine the smell and am drooling over my keyboard!
Reply
Renee
Did you ever try other savory spices to add like onion powder or flakes?
Reply
Angela Coleby
No but that would be a delicious addition!
Reply
Angela Coleby
No but it would work!
Reply
Terry Duncan
This zucchini/cheese/rosemary bread is AAAAAAAMAZING !!! So moist no butter needed !
Reply
Anne Rogers
Hi, in your 'about me' you sound a bit like me, 3 cats, had 2 dogs, 5 chickens, love horses and all other animals and live in sunny South Australia 'cept it's winter and miserable at the moment. Can't wait to try your recipes.
Reply
Angela Coleby
Welcome Anne! I'd have more animals if I had the space and money! If it makes you feel any better, there seems to be a couple of rain clouds in the sky here today..hee hee! Happy baking!
Reply
alicehartley
Tasty!
Reply
