This low-carb and keto zucchini bread is a delightful treat made with almond flour, ensuring a perfectly moist texture. Versatile and adaptable, it can be made either sweet or savory. We made ours savory with cheese and bacon, with the option of adding cinnamon, blueberries, or chocolate chips to make it sweet.
For those interested, our keto zucchini muffins are just as easy and delicious or try our keto garlic and cheese pull-a-part bread and zucchini bread sticks.
Why Use Zucchini To Make Bread?
Zucchini is a surprisingly versatile ingredient in baking. It adds moisture without altering the flavor, making baked goods incredibly moist and soft. This recipe maximizes zucchini’s benefits by incorporating it into a low-carb, gluten-free delight.
Key Ingredients
- Zucchini: The key ingredient that gives the loaf texture and keeps it moist.
- Almond Flour: This gluten-free flour is low in carbs and high in healthy fats, making it perfect for keto baking.
- Baking Soda: This leavening agent helps the bread rise and become light and fluffy.
- Eggs: These bind the ingredients together and provide structure.
- Bacon & Cheese Adding that savory cheese taste, delicious served warm.
- Optional Add-ins: Chopped nuts, sugar-free chocolate chips, or berries can add extra flavor and texture in place of cheese and bacon for a sweet loaf.
How To Make Zucchini Bread
- Shred and Squeeze: Start by shredding the zucchini using a box grater. To prevent the bread from becoming soggy, wrap the shredded zucchini in a clean dish towel and squeeze out as much liquid as possible.
- Combine Dry Ingredients: In a large bowl, combine almond flour, salt, baking soda, cinnamon (optional for savory bread), and sweetener (optional for savory bread).
- Mix in Wet Ingredients: Add melted butter, eggs, and grated zucchini to the dry ingredients. Stir until well combined then mix in all of the bacon and 3/4 of the cheese.
- Bake to Perfection: Grease a 9×5 inch loaf pan and pour the batter into it. Bake in the oven for approximately 35 minutes remove top with remaining cheese and bake a further 5 minutes, or until a toothpick inserted into the center comes out clean.
Tips for Baking the Perfect Keto Zucchini Bread
- Squeeze the Zucchini: Squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture. This prevents the bread from becoming soggy.
- Don’t Overmix: Stir the batter until just combined. Overmixing can lead to a dense and tough bread.
- Check for Doneness: Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done.
Transform into Muffins
This versatile batter is perfect for making 12 regular-sized muffins. Simply divide the batter evenly into 12 muffin cups and bake for about 15 minutes top with cheese and bake a further 5 minutes, or until a toothpick inserted into the center comes out clean.
Freezing & Storing Zucchini Bread
To freeze the entire loaf, first let it cool completely. Then, wrap it in plastic wrap and foil. It can be stored in the freezer for up to 4 months. When you’re ready to enjoy it, thaw it on the counter.
If you prefer to freeze individual slices, let the bread cool completely and refrigerate it overnight. After that, slice the bread and wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe bag or container and freeze for up to 4 months. Thaw the desired number of slices on the counter when you’re ready to eat them.
Frequently Asked Questions
Store zucchini bread in the fridge for up to 1 week or freeze it for up to 4 months.
Yes, zucchini bread is keto-friendly. It contains 16g of fat, 6g of protein, and only 3g of net carbs.
There are 5g of carbohydrates in zucchini bread with 2g of fiber, which equals 3g of net carbs. Carbs – fiber = net carbs
While almond flour is recommended for this recipe, you can substitute it with coconut flour. However, keep in mind that coconut flour absorbs more liquid, so you may need to adjust the amount of wet ingredients.
Zucchini bread can be a healthy option, especially when made with wholesome ingredients like almond flour and natural sweeteners. It’s a good source of vitamins and minerals, and it can be lower in carbs than traditional bread.
The zucchini bread is done when a toothpick inserted into the center comes out clean. The top should also be golden brown.
Traditional zucchini bread is typically made with wheat flour, which contains gluten. However, there are numerous delicious gluten-free zucchini bread recipes that utilize alternative flour such as almond flour or gluten-free all-purpose flour blends.
Keto Zucchini Bread – Bacon & Cheese
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Ingredients
- 2 cups almond flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 large eggs beaten
- 1/4 cup butter melted
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bacon
- 1 1/2 cups zucchini grated and liquid squeezed out
Instructions
- Preheat oven to 175C/350F. Grease an 9×5 loaf pan with butter or cooking spray.
- In a large bowl, combine the almond flour, salt, and baking soda.2 cups almond flour, 1/2 teaspoon salt, 2 teaspoons baking soda
- Grate the zucchini and then wrap it in a kitchen towel. Squeeze out as much liquid as possible and discard the liquid. Add the zucchini to the dry ingredients, then add the eggs and melted butter. Stir the batter until everything is well combined and then add 3/4 of the cheese and all of the bacon. For instructions on making a sweet loaf see notes at the bottom or recipe card.2 large eggs, 1/4 cup butter, 1/2 cup shredded cheddar cheese, 1/2 cup diced bacon
- Pour the batter into a greased loaf pan and bake for 35 minutes; top with the remaining cheese and bake for a further 5 minutes or until a toothpick comes out clean. Let the loaf cool before serving, then slice it into 12 slices. Refer to the notes for information on freezing, making muffins, and creating a sweet bread.
Notes
- Pan size: Bake your zucchini bread in a metal loaf pan that is 9×5, which is a little larger than a standard loaf pan. This helps the bread cook more quickly without getting too brown.
- Adding sweetness: If you want to make your loaf sweet rather than savory, you can add sugar-free chocolate chips or blueberries in place of bacon and cheese. Of course, this would alter the nutrition information so please be aware of that.To add blueberries, measure out 1 cup and fold into the batter right before baking.
- FREEZING:
- To freeze the zucchini bread whole, let it cool completely, then wrap it in plastic wrap followed by foil. Place it in the freezer and keep it frozen for up to 4 months. When ready to eat, remove it from the freezer and let it thaw on the counter.
- To freeze individual slices, let the bread cool completely and refrigerate overnight. Slice it into individual slices and wrap each one in plastic wrap. Place the wrapped slices in a freezer bag or freezer-safe container and freeze for up to 4 months. When ready to eat, remove as many slices as you like and let them thaw on the counter.
- For muffins, divide the batter evenly into a 12-cup muffin tin. Bake in a 350°F oven for 18-20 minutes or until a toothpick comes out clean.
Nutrition
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
Adjust the recipe card above to make more loaves of this Bacon and Cheese Keto Zucchini Bread recipe.
Fantastic. I used hot Italian sausage since I was out of bacon. I added chopped fresh jalapeno for a kick. I used an autumn loaf pan and it came out of the pan perfectly. This is really terrific.
Hi Melinda, thank you so much for the feedback. Love your jalapeno substitute. I might give that try myself.
This is the best keto bread ever!! made a mistake and got the flour
weight mixed up i did 2oz Almond and 3oz Coconut, but it is gorgeous!!! defo going to be on my rota! thankyou x
Hey Karen, thank you for your kind words. Glad it worked out in the end
Hi can you make this without xanthan gum?
Hi Jayne,
The xanthan gum holds it all together.
Can I just leave out the bacon? I have vegetarians in the house.
Hi Susan, you sure can!
Best thing I’ve eaten in weeks!!
easy to make and delicous
Am I wrong in thinking that the bacon is already cooked and cut up into small pieces?
Hi Alice,
In Australia, our bacon has already been smoked when we purchase it. If your bacon comes cured or raw, I would suggest cooking it first. I hope that helps!