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:
- 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 metal 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.

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.
Print Pin Email Servings: 12 serves
Calories: 281kcal
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
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.
Can I just leave out the bacon? I have vegetarians in the house.
Hi Susan, you sure can!