Cheesy Keto Zucchini Bread
This cheesy keto zucchini bread is a delightful twist on traditional bread, perfect for those following a low-carb lifestyle, featuring Gouda cheese and zucchini for a moist and scrumptious loaf.
Ingredients
Dry Ingredients
- 1/2 cup Almond flour, superfine
- 2 tablespoons Coconut flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Powdered garlic
Wet Ingredients
- 1/4 cup Olive oil
- 3 pieces Eggs
- 1 medium Zucchini, shredded and drained Approximately 1.5 cups or 210 g
Cheese
- 4 slices Gouda cheese Approximately 40 g
Instructions
Preparation
- Grate the zucchini and set it aside to release its water.
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, whisk together the eggs, almond flour, coconut flour, olive oil, baking powder, salt, and powdered garlic until well combined.
- Squeeze the grated zucchini to remove excess water and add it to the mixture, stirring until everything is fully incorporated. If the batter seems too runny, add a little more almond flour to thicken it up.
Baking
- Pour half of the batter into a loaf pan lined with parchment paper, then place slices of Gouda cheese on top. Pour the remaining batter over the cheese.
- Bake in the preheated oven for 20 to 30 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Notes
To ensure the best texture, thoroughly squeeze the shredded zucchini to remove excess moisture. Feel free to experiment with different cheeses or add herbs and spices for enhanced flavor.