Low-carb zucchini bread

Low-carb zucchini bread

Savory and moist, with just a hint of cheese, this nutty, low-carb zucchini bread will become a favorite way to use this versatile veggie. It's full of fiber, nutrients, and plain-old goodness, and it only has 1 gram of carbs per slice.

Low-carb zucchini bread

Savory and moist, with just a hint of cheese, this nutty, low-carb zucchini bread will become a favorite way to use this versatile veggie. It's full of fiber, nutrients, and plain-old goodness, and it only has 1 gram of carbs per slice.
USMetric
20 servingservings

Ingredients

  • 14 oz. 400 g zucchini, shredded
  • 6 6 eggeggs
  • 1 cup (4 oz.) 240 ml (120 g) shredded cheese
  • ½ cup (2 oz.) 120 ml (55 g) almond flour
  • ¼ cup (1¼ oz.) 60 ml (35 g) sunflower seeds
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • 2 tsp 2 tsp baking powder
  • ½ tsp ½ tsp salt
  • 1 tsp 1 tsp paprika powder (optional)
  • 1 tsp 1 tsp dried rosemary (optional)
  • poppy seeds, for topping

Instructions

Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 350°F (180°C).
  2. Rinse the zucchini but don't peel. Finely shred and squeeze out excess liquid.
  3. In a medium-sized bowl, beat the eggs until fluffy and stir in shredded zucchini and shredded cheese.
  4. Add the rest of the ingredients. Combine to a smooth batter.
  5. Place the batter in a bread pan lined with parchment paper. Sprinkle the bread with poppy seeds.
  6. Bake in the oven for 50 minutes. Let cool on the rack for a while. Cut in slices and enjoy with butter or your favorite low-carb spread.

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The same goes for vegetables. If there’s something you don’t fancy, change it for another low-carb veggie. Check out our visual vegetable guide for more inspiration.

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13 comments

  1. Natalia
    I love the zucchini ciabatta. How is this loaf recipe different? I am afraid it gets too moist in the middle part, is this a valid concern? Thank you for the new recipes!
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    I love the zucchini ciabatta. How is this loaf recipe different? I am afraid it gets too moist in the middle part, is this a valid concern? Thank you for the new recipes!

    The loaf is baked at a lower temperature for a much longer time.

  3. Sara
    It says serving size is 20 - Does the batter go into 2 loaf pans or just one? If it's just one, it seems like 20 servings would be very thin slices.
    Reply: #4
  4. Crystal Pullen Team Diet Doctor

    It says serving size is 20 - Does the batter go into 2 loaf pans or just one? If it's just one, it seems like 20 servings would be very thin slices.

    One loaf will yield 20 servings.

  5. Claudia
    Can i change the almond flour ? My husband became an allergic reaction of almond flour.
    Reply: #6
  6. Crystal Pullen Team Diet Doctor

    Can i change the almond flour ? My husband became an allergic reaction of almond flour.

    If you’re allergic or don’t like nutty flavor of almonds, you can replace it with coconut flour but not in equal amounts. 1 cup of almond flour can be substituted for ⅓ cup of coconut flour. You might also need to add additional eggs.

  7. Jessi
    I made the 10 serving version and adjusted the cooking time to 33 minutes and it reached an internal temp of 200 degrees. Love the flavors and textures! But it is not bread - it's an egg casserole. I can't imagine spreading butter or anything else on it... I'm struggling with reheating it, too. I plan to make it again, but as a contribution to a brunch to be eaten the same day. Probably will add some sausage or bacon next time. Could also see playing around with the rosemary & paprika for different flavor profiles.
  8. Karen Barnhart
    I made this bread but it was very egg tasting which reminded me of french toast so I made it again and altered the recipe. I left out the sunflower seeds and spices and added vanilla and cinnamon. After baking, I fried some slices in butter and topped with monk fruit sweetener. Came out nice.
    Reply: #9
  9. Kerry Merritt Team Diet Doctor

    I made this bread but it was very egg tasting which reminded me of french toast so I made it again and altered the recipe. I left out the sunflower seeds and spices and added vanilla and cinnamon. After baking, I fried some slices in butter and topped with monk fruit sweetener. Came out nice.

    Great! Thanks for your feedback!

  10. Marion
    Oh dear, what a disappontment. Still soggy even after an hour and half in the oven!
    Reply: #11
  11. Kerry Merritt Team Diet Doctor

    Oh dear, what a disappontment. Still soggy even after an hour and half in the oven!

    Oh, no! So sorry to hear that!

  12. Birgit
    Tastes nice but structure is unstable
    Next time I will have to add more almond flour and psyllium husk and bake it for longer at a lower temperature.
    "30 servings" made 15 slices
    Reply: #13
  13. Crystal Pullen Team Diet Doctor

    Tastes nice but structure is unstable
    Next time I will have to add more almond flour and psyllium husk and bake it for longer at a lower temperature.
    "30 servings" made 15 slices

    Bake time is important for low carb baked goods as is letting it cool before slicing. Low carb baked goods tend to hold up better to slicing after sufficient cooling.

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