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You know that moment when you bite into something so good you forget it’s actually good for you? That’s exactly what happened when I first made this Low Carb Zucchini Cheese Bread (Gluten Free). I was desperate for a breakfast option that wouldn’t spike my blood sugar but still felt indulgent – and wow, did this deliver!
After months of sad, crumbly gluten-free experiments, this recipe changed everything. The zucchini keeps it moist without making it soggy (we’ll get to that trick later), and the cheddar gives it this savory kick that makes you want just one more slice. My kids didn’t even notice it was packed with veggies – total mom win!
What I love most is how simple it is. No fancy ingredients, no weird aftertaste – just real food that happens to be low-carb and gluten-free. Whether you’re watching your carbs or just want a delicious way to use up summer zucchini, this bread’s about to become your new obsession.
Why You’ll Love This Low Carb Zucchini Cheese Bread
Trust me, this isn’t just another healthy recipe that sacrifices flavor – it’s the real deal. Here’s why it’s become my go-to:
- Crazy easy prep – Just mix, pour, and bake (no fancy techniques required)
- Secretly healthy – Packed with protein from almond flour and eggs, plus sneaky veggies
- Perfect texture – Moist but not soggy, with that satisfying cheese pull in every bite
- Versatile – Equally amazing warm from the oven or toasted the next day
- No guilt – Low-carb, gluten-free, and way more satisfying than store-bought alternatives
Seriously, this bread disappears faster than I can make it – and I’m totally okay with that!
Ingredients for Low Carb Zucchini Cheese Bread
Here’s what you’ll need to make magic happen – and yes, every single ingredient matters! I’ve learned through trial and error that these specific measurements create the perfect balance:
- 2 cups grated zucchini (squeezed dry – trust me, this step is non-negotiable!)
- 1 1/2 cups blanched almond flour (not almond meal – the finer texture makes all the difference)
- 1/2 cup shredded sharp cheddar (the sharper the better for that flavor punch)
- 3 large eggs (room temperature helps them incorporate better)
- 1/4 cup melted unsalted butter (let it cool slightly before mixing)
- 1 tsp baking powder (make sure it’s fresh for proper rise)
- 1/2 tsp salt (balances all the flavors beautifully)
- 1/4 tsp black pepper (optional but adds lovely depth)
That’s it! Simple pantry staples that transform into something extraordinary.
How to Make Low Carb Zucchini Cheese Bread
Okay, let’s get baking! I promise this is way easier than it looks – just follow these simple steps and you’ll have perfect zucchini cheese bread every time.
Preparing the Zucchini
First things first: tackle that zucchini! Grate it using the medium holes on your box grater (no need to peel). Then comes the crucial step – grab handfuls and squeeze like you’re wringing out a wet towel over the sink. You’ll be shocked how much water comes out! Dry zucchini means no soggy bread, and that’s what we’re after.
Mixing the Batter
Now for the fun part! In one bowl, whisk together your almond flour, baking powder, salt, and pepper. In another, beat the eggs until slightly frothy, then stir in the melted (but not hot) butter. Dump the dry ingredients into the wet, stirring just until combined. Fold in the squeezed zucchini and cheddar – don’t overmix or your bread will be tough!
Baking and Cooling
Pour that gorgeous batter into your greased loaf pan and smooth the top. Bake at 350°F for 45-50 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean (a few moist crumbs are fine). Here’s my secret – let it cool in the pan for 10 minutes, then transfer to a rack. I know it’s tempting, but wait at least 20 minutes before slicing – it’ll hold together much better!
Tips for Perfect Low Carb Zucchini Cheese Bread
After making this recipe more times than I can count, here are my foolproof tips for zucchini bread that’ll have everyone begging for the recipe:
- Cheese swap magic: Try pepper jack for spice or mozzarella for extra stretch
Storing and Reheating Low Carb Zucchini Cheese Bread
Here’s how to keep your zucchini cheese bread tasting fresh – if it lasts that long! Store cooled slices in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices tightly in plastic and freeze for 2 months.
When reheating, pop slices in the toaster or warm them in a 300°F oven for 5-7 minutes. The cheese gets all melty again – just like fresh from the oven!
Low Carb Zucchini Cheese Bread Variations
Oh, the fun you can have with this recipe! Once you’ve mastered the basic version, try these delicious twists:
- Spicy kick: Add diced jalapeños or a pinch of red pepper flakes – my husband’s favorite!
- Italian style: Swap cheddar for mozzarella and mix in 1 tsp Italian seasoning
- Everything bagel: Top with everything bagel seasoning before baking – so much crunch!
- Mediterranean: Stir in chopped sun-dried tomatoes and crumbled feta cheese
The best part? All these variations stay low-carb and gluten-free. Get creative with what you’ve got!
Nutritional Information
Just so you know, these numbers can shift slightly depending on your exact ingredients – cheese varieties and zucchini size make a difference. But here’s what you can expect per generous slice:
- Calories: 180
- Fat: 14g (5g saturated)
- Protein: 7g
- Net Carbs: 4g (6g total carbs minus 2g fiber)
Not bad for something that tastes this indulgent, right? The almond flour and eggs pack a protein punch that keeps you full for hours.
FAQ About Low Carb Zucchini Cheese Bread
I get asked these questions all the time – here’s everything you need to know!
Can I freeze this bread? Absolutely! Slice it first, wrap pieces tightly in plastic, then freeze for up to 2 months. Thaw at room temp or pop straight in the toaster.
What egg substitutes work? For each egg, try 1 tbsp ground flax + 3 tbsp water (let sit 5 mins). It changes the texture slightly but still tastes great!
Can I use coconut flour instead? Oh honey, no – they’re not 1:1! Coconut flour absorbs way more liquid. If you must try, use 1/3 cup coconut flour + extra eggs, but almond flour works best.
Why is my bread soggy? You didn’t squeeze that zucchini enough! Seriously, wring it like you’re mad at it – I use a clean kitchen towel for maximum water removal.
Can I add sweetener? Sure! If you want a sweet-savory twist, add 1-2 tbsp erythritol. But I love it savory as is – perfect with butter or cream cheese!
Share Your Low Carb Zucchini Cheese Bread
I’d love to see your creations! Snap a pic of your golden loaf and tag me on Instagram – I’ll feature my favorites. Don’t forget to rate the recipe below if you loved it as much as we do!
Print
**Unbelievably Tasty 4g Net Carb Zucchini Cheese Bread**
- Total Time: 65 mins
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
A delicious low-carb and gluten-free zucchini cheese bread that’s perfect for a healthy snack or breakfast.
Ingredients
Scale- 2 cups grated zucchini
- 1 1/2 cups almond flour
- 1/2 cup shredded cheddar cheese
- 3 eggs
- 1/4 cup melted butter
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Squeeze excess moisture from the grated zucchini.
- In a bowl, mix zucchini, almond flour, cheese, eggs, melted butter, baking powder, salt, and pepper.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra flavor, add a pinch of garlic powder.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
