Keto Zucchini Bread Recipe

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This easy bacon and cheese keto zucchini bread recipe is perfect for brunch, delicious served warm topped with a knob of butter.

This keto zucchini bread recipe makes 12 serves.

Your keto zucchini loaf is best stored in the fridge for up to 1 week or frozen for up to 3 months.

Ingredients for Making Keto Zucchini Bread:

• 3 ounces (1 cup) of Almond Flour
• 2 ounces (½ cup) of Coconut Flour
• 1 teaspoon of Salt
• ½ teaspoon of Pepper
• 2 teaspoons of Baking Powder
• 1 teaspoon of Xanthan Gum
• 5 Eggs
• ⅔ cup of Butter, melted
• 4 ounces (1 cup) Of Cheddar Cheese, grated
• 6 ounces (1 cup) of Zucchini, grated and liquid squeezed out
• 6 ounces (1 cup) of Bacon, diced

How To Make Keto Zucchini Bread:

1. Preheat oven to 175C/350F.
2. In a large bowl add the almond flour, coconut flour, salt, pepper, baking powder, and xanthan gum. Mix well.
3. Add the eggs and melted butter and mix well.
4. Fold through ¾ of the cheddar, along with the zucchini and bacon.
5. Spoon into your greased 9in ceramic loaf dish (if using a metal dish, line with parchment paper) and bake for 35 minutes, remove from the oven, and top with the remaining cheese.
6. Bake for another 10-15 minutes, until the cheese, has browned and a skewer comes out clean.
7. Leave to cool for 20 minutes.
8. Slice into 12 slices and enjoy warm.

Keto Zucchini Bread - Bacon & Cheese

This easy, moist Bacon and Cheese Keto Zucchini Bread recipe is perfect for brunch. It's best served warm topped with butter.

5 from 69 votes

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Course: Snack

Cuisine: American, Australian

Cook Time: 50 mins

Total Time: 50 mins

Servings: 12 serves

Calories: 281kcal

Author: Matt

Ingredients

• 3 ounces almond flour
• 2 ounces coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 5 large eggs
• 2/3 cup butter melted
• 4 ounces cheddar cheese grated
• 6 ounces zucchini grated and liquid squeezed out
• 6 ounces bacon diced

US Customary - Metric

Instructions

• Preheat oven to 175C/350F.
• In a large bowl add the almond flour, coconut flour, salt, pepper, baking powder and xanthan gum. Mix well.
  
• Add the eggs and melted butter and mix well.
  
• Fold through ¾ of the cheddar, along with the zucchini and bacon.
  
• Spoon into your greased 9in ceramic loaf dish (if using a meat dish, line with parchment paper) and bake for 35 minutes, remove from the oven and top with the remaining cheese.
  
• Bake for another 10-15 minutes, until the cheese has browned and a skewer comes out clean.
  
• Leave to cool for 20 minutes.
  
• Slice into 12 slices and enjoy warm.
  

Nutrition

Serving: 130g | Calories: 281kcal | Carbohydrates: 5g | Protein: 9g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 387mg | Potassium: 173mg | Fiber: 3g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 2.6mg | Calcium: 129mg | Iron: 1mg

Want more keto baking recipes like this one? Try these:

• Keto Bagels
• Keto Starbucks – Lemon Loaf
• Keto Bread Recipe – New and Improved
• Ginger Bread Loaf
• Keto Cheese and Bacon rolls

To make more loaves of this Bacon and CheeseKeto Zucchini Bread recipe adjust the card above.

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