Looking for a healthy bread option that’s keto-friendly and doesn’t use wheat flour? This garlic parmesan zucchini bread is the perfect choice! It’s soft, savoury, and made with simple ingredients like zucchini, eggs, and low-carb flours. Whether you’re avoiding gluten, following a keto diet, or just want a tasty alternative to regular bread, this recipe is sure to become a favourite. You can enjoy it on its own, toasted, or even use it to make sandwiches.
Ingredients Needed
To make this healthy zucchini bread, you’ll need:
- 4 packed cups shredded zucchini
- 3 large eggs
- 1 cup shredded parmesan cheese (use a dairy-free version if making it paleo)
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- ¼ cup superfine almond flour
- 6 tablespoons coconut flour
Step-by-Step Instructions
Step 1: Prepare the Oven and Loaf Pan
Start by preheating your oven to 400°F (around 200°C). Line an 8×4 inch loaf pan with parchment paper so the bread doesn’t stick.
Step 2: Remove Excess Water from Zucchini
Zucchini holds a lot of water. Use a clean tea towel or several paper towels to squeeze out the liquid in small batches. You don’t have to dry it completely, but make sure you end up with 3 packed cups of zucchini after removing the water.
Step 3: Mix the Batter
Take a big mixing bowl and add the dried zucchini, eggs, parmesan cheese, baking powder, garlic powder, almond flour, and coconut flour. Mix everything together using a spatula until the batter looks moist and evenly mixed.
Step 4: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place the pan in the middle section of the oven and bake for about 45 minutes. The top should turn golden and the inside should be cooked through.
Step 5: Cool and Serve
Let the bread cool for a few minutes before slicing. You can enjoy it warm or store leftovers to toast later in a toaster oven or microwave.
This keto garlic parmesan zucchini bread is an excellent choice for anyone who wants to enjoy bread without the guilt. It’s low in carbs, full of flavour, and doesn’t contain wheat flour or regular dairy (if you choose a dairy-free cheese). Whether you’re following a keto, gluten-free, or paleo diet, this bread fits perfectly into your meal plan. Plus, it’s easy to make and tastes great with butter, soup, or as a sandwich base!
FAQs
Is this zucchini bread keto-friendly?
Yes, this bread is made with low-carb flours like almond and coconut flour, making it perfect for a keto diet.
Can I make this bread without cheese?
Yes, you can use a dairy-free parmesan alternative if you’re following a paleo or dairy-free diet.
How do I store leftover zucchini bread?
Keep it in the fridge in an airtight container. Reheat in the microwave or toaster oven before serving.
Do I have to dry out the zucchini completely?
No, just squeeze out enough water so that the batter isn’t too wet. You should end up with about 3 cups of packed zucchini.
Can I freeze this bread?
Yes, once it’s fully cooled, slice and freeze it. Reheat slices as needed in a toaster or microwave.
