Garlic Parmesan Zucchini Bread (Keto, Gluten Free)
This savory garlic parmesan zucchini bread is a low carb keto bread recipe that’s easy to make. It’s a great way to use up summer zucchinis and works well for sandwiches, toast, and more.
Most of zucchini breads I’ve had are the sweet quick breads. And while I love eating those, I wanted to try making a savory zucchini bread.
This bread is inspired by my zucchini grilled cheese. However, with this version, I was able to eliminate the all-purpose flour and bake it as a loaf. So it’s keto, low carb, and gluten-free quick bread recipe.
The bread is very moist when it’s done and it doesn’t rise quite as high as regular bread, but it works as mini toast slices. If you toast the bread, you’ll get a more firm surface to use for sandwiches. The bread is flavorful enough on its own but you can also use it for grilled cheese, open-faced sandwiches, and more.
Ingredients
- Shredded zucchini
- Large eggs
- Shredded parmesan cheese
- Baking powder
- Garlic powder
- Superfine almond flour
- Coconut flour
I have only tested this recipe with coconut flour and almond flour and haven’t tried all-purpose flour.
How to Make It
Squeeze the moisture out of the shredded zucchini and then place it in a large mixing bowl.
Add all of the other ingredients and stir until the mixture is combined.
Transfer the batter to a loaf pan lined with parchment paper. Bake the zucchini bread for 45 minutes at 400°F or until a toothpick comes out clean.
Cool the bread before removing it from the pan and slicing it.
Can you make muffins with this recipe?
I haven’t tried converting this recipe to muffins, but it could work. Be sure to use paper liners so your muffins are easy to remove from the pan. You will also need to reduce the baking time. Or, try my cheesy zucchini muffins that are keto-friendly.
Recipe Tips
For this recipe, you will need to shred zucchini. Use a box grater and then measure out four packed cups. When you wring out the moisture, you should have three packed cups.
I haven’t tested different kinds of cheese, but some readers have with success. Shredded cheddar cheese and Gruyere cheese are a few they’ve tried.
Be sure to line your loaf pan with parchment paper. This will make it much easier to remove the bread from the pan without it sticking.
More Zucchini Bread Recipes
Garlic Parmesan Zucchini Bread
Ingredients
- 4 packed cups shredded zucchini
- 3 large eggs
- 1 cup shredded parmesan cheese, use a paleo parmesan dairy free cheese if you want to make it paleo
- 1 tbsp baking powder
- 1 tbsp garlic powder
- 1/4 cup superfine almond flour
- 6 tbsp coconut flour
Instructions
- Preheat oven to 400°F. Line an 8 inch x 4 inch loaf pan with parchment paper.
- Working in small batches, use a tea towel or several paper towels to squeeze water from zucchini. While zucchini does not need to be completely dried out, you want to eliminate enough liquid that you are left with 3 packed cups of zucchini.
- Add dried zucchini to a large mixing bowl along with remaining other ingredients. Mix with a spatula until everything is evenly mixed together. Batter should be moist.
- Scoop batter into loaf pan. Smooth surface with spatula. Put loaf into the middle section of oven and bake for about 45 minutes or until done. Allow bread to cool slightly before cutting and serving. Leftover bread can be reheated in toaster oven or microwave.
Hi. The list of ingredients says you need 4 packed cups of zucchini. The 2nd instruction says “While zucchini does not need to be completely dried out, you want to eliminate enough liquid that you are left with 3 packed cups of zucchini.” Do I need 3cups or 4 cups? Thanks for your help.
You start out with 4 cups packed zucchini. Once you dry the zucchini, you should be left with about 3 packed cups of zucchini.
Finally a low carb savory zucchini bread to enjoy. Made exactly as posted and was delicious. Would like to try with real garlic in future.
We’re so glad you enjoyed it!
I made this tonight and the flavor is AMAZING. The consistency is more like quiche. What did I do wrong? I will eat the whole loaf but I would really love to have a loaf of this bread. Thank you for sharing.
The bread is very moist, but shouldn’t be like quiche – maybe it needed a little more time in the oven?
I made this – but used a combination of parmesan, aisago, and romano cheese in a tub from Trader Joes. (It’s all I had). It is delicious, but turned out more like a quiche than bread. It won’t last long on this chilly spring day!
How do you tell when it’s done?
Use a toothpick or cake tester and insert it into the center of the loaf – it should come out clean.
So I wanted a savory zucchini bread with just parmesean and not cheddar. I found your recipe, but I also am not keto. So I looked up conversions of almond & coconut flour for all purpose. I changed up the flours for 1 1/3c four. It was too dry so I added an extra egg. (I should have added the flour in increments ?). I am thinking 1c would be a correct substitution without adding more eggs. Followed all other directions. It was GREAT!! I am a one person household, so going to slice and freeze. ?
Thanks for letting us know!
This was so delicious! Only added 2 tablespoons of ground flax seed. Thanks for sharing.
I’m so glad you enjoyed!
What are the green flecks shown in the picture? Looks delicious.
zucchini
I made this, but honestly I would add less garlic, maybe a teaspoon instead of a tablespoon. It was too overwhelming. I didn’t like the taste of the bread at first because of the loaded garlic taste, but I then I sliced it and put it in a toaster with cheese on top and it was delicious!
Overall it’s a good recipe and I will most likely try it again, less garlic!
thank you for sharing
Can I just ask please is 1 tbsp baking powder correct as it just sounds like quite a lot?
Thanks
yes that is correct
Wow! So good! Easy and comes out looking just as appealing as it does in your picture! I’m loading up on zucchini! This is going to definitely be a regular ???
I’m glad it turned out well for you!
Hi.
I was hoping for a some help. I made this just now and it tasted amazing, the problem I’m having is that it stocked to my bread pan? Why is this!
Thank you
Make sure you line your loaf pan with parchment paper. Just greasing your pan it is not enough. I haven’t had any issues with it sticking when I use parchment paper. I’m glad you enjoyed the bread though
Looks delicious! Could I use this recipe to make muffins? How long would I have to bake them? TIA
https://kirbiecravings.com/cheesy-zucchini-muffins/
Great. :o) Thank you!
Hi Kirbie. This recipe really sounds good, and I’m going to try it today. When you have a second could you take a look at the recipe and advise whether it’s supposed be 4C. of zucchini or 3C? In the ingredient list, it says 4, but in the instructions it says 3.
I’m going to do it with 4C, but would really like to know what you actually do. Again, it looks amazing and I’m excited to try it. Thanks for sharing!
You start with 4 cups of shredded zucchini as stated in the ingredients. In the instructions, I note that after you squeeze out the liquid from the zucchini, you will be left with three cups. That way you know if you have squeezed out enough moisture from your zucchini since for this recipe the zucchini does not have to be completely dry.
Can I use all-purpose flour instead?
Yes, but without trying it out, I don’t know how much you would need to add. It likely won’t be a direct substitute.
Wanting to make this recipe this weekend. I just have a dairy allergy, not gluten. Could I substitute regular all purpose flour for almond and coconut flour?
you can but I’m not sure exactly how much. It wouldn’t be a 1:1 substitution.