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

MY LATEST VIDEOS

Garlic Parmesan Zucchini Bread

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 10
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.

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

Directions:

  1. Preheat oven to 400°F. Line an 8 inch x 4 inch loaf pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
Nutrition Facts
Garlic Parmesan Zucchini Bread
Amount Per Serving (1 slice)
Calories 112 Calories from Fat 50
% Daily Value*
Total Fat 5.6g 9%
Saturated Fat 2.4g 12%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.3g
Cholesterol 61.6mg 21%
Sodium 171.3mg 7%
Total Carbohydrates 8.7g 3%
Dietary Fiber 3.1g 12%
Sugars 4.1g
Protein 8g 16%
Vitamin A 4%
Vitamin C 35%
Calcium 20%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.
Garlic Parmesan Zucchini Bread. This savory bread is keto friendly, gluten free and wheat flour free. Works great for sandwiches, grilled cheese and more

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

  1. 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.

  2. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *