Kirbie's Cravings

Garlic Parmesan Zucchini Bread (Keto, Gluten Free)

This keto-friendly gluten free and wheat-flour free garlic parmesan zucchini bread is a great way to use up summer zucchinis. It works well for sandwiches, toast and more.
close-up photo of Garlic Parmesan Zucchini Bread

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 version.

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.
overhead photo of Garlic Parmesan Zucchini Bread
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.
photo of slices of Garlic Parmesan Zucchini Bread

You might like to try my Keto Zucchini Bread, too.

Garlic Parmesan Zucchini Bread

Servings: 10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: American
A keto friendly and wheat flour free garlic parmesan zucchini bread. This savory bread tastes delicious on its own but can also be used for sandwiches and toast.
4.67 from 3 votes


  • 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


  • 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.


Serving: 1slice, Calories: 112kcal, Carbohydrates: 8.7g, Protein: 8g, Fat: 5.6g, Saturated Fat: 2.4g, Sodium: 171.3mg, Fiber: 3.1g, Sugar: 4.1g, NET CARBS: 6g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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25 comments on “Garlic Parmesan Zucchini Bread (Keto, Gluten Free)”

  1. 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.

  2. 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. ?

  3. This was so delicious! Only added 2 tablespoons of ground flax seed. Thanks for sharing.

  4. What are the green flecks shown in the picture?  Looks delicious.

  5. 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!

  6. Can I just ask please is 1 tbsp baking powder correct as it just sounds like quite a lot?

  7. 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 ???

  8. 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

  9. Looks delicious! Could I use this recipe to make muffins? How long would I have to bake them? TIA

  10. Great. :o) Thank you!

  11. 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.

  12. 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?

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