This gluten free, paleo & keto savory zucchini bread is a beautiful addition to your summer (or year round!) repertoire. It’s flavorful, tender, moist and incredibly versatile!
Paleo & Keto Savory Zucchini Bread 🍞
Tender & Moist!
With this low carb zucchini bread you can whip up bruschetta, sandwiches, or simply serve it up as a side or entree. So fairly in love with this keto zucchini quick bread guys! I’d been looking to share a solid savory quick bread as an alternative to our proper (yeasted) grain free keto bread, and this is it.
And while quick breads are always more ‘cakey’ than their yeast counterparts, this one goes great lightly toasted with garlic oil (or butter!) and topped off with fresh mozzarella, tomatoes and basil (think classic Italian bruschetta!).
Another great pairing is as a simple side to a summer barbecue, served alongside a generous helping of pesto or chimichurri sauce. Or as an entree with a generous spread of goat cheese and sun-dried tomatoes. You’ve got loads of options here, but these are my current favorites.
I’m also very fond of topping off the zucchini loaf with cherry or heirloom tomatoes and a handful of basil leaves. As aside from added taste, these guys also keep your loaf from over-browning on top (which is awesome, as this one has a longer baking time!).
The Main Trick
Finely grate the zucchini and then wring it out veeery well. If you fail to do so, you’ll be adding more liquid than desired into the mix, and your zucchini bread will be wet rather than moist.
I do this by wrapping the grated zucchini in a thin kitchen towel or cheesecloth. Then just wringing it out until almost all liquid stops coming out.
The Main Ingredients
You can me this zucchini bread with both dairy or dairy free. Think grass-fed butter and sour cream, or coconut oil and cream. And you can also use ghee.
Possible subs, and amount adjustments, are listed next to the ‘main ingredients’ in the recipe card.
Almond flour. You truly need a super finely ground almond flour here, as if you use meal your bread will turn out dense and oily. Super fine almond flour brands include Anthony’s, WellBees and Bob’s.
Flaxseed meal. You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy breads. If intolerant to flax, you can use finely ground psyllium husk (but keep in mind we prefer the flax version).
Psyllium husk powder. Same as with your flaxseed meal, you’ll always want to regrind your psyllium husk. We always favor NOW brand as it doesn’t turn bread purple. You can substitute it with more flax, but your bread may lose some elasticity and some rise.
Gluten Free, Paleo & Keto Savory Zucchini Bread
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
- 200 g drained finely grated zucchini
- 144 g almond flour
- 80 g golden flaxseed meal finely ground*
- 36 g psyllium husk finely ground*
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder optional
- 84 g grass-fed butter melted & cooled (or 5 TBS coconut oil + 1 TBS coconut cream)
- 2 teaspoons apple cider vinegar
- 4 eggs
- 114 g sour cream or coconut cream + 1 TBS apple cider vinegar
- handful cherry or heirloom tomatoes halved
- basil leaves
- pine nuts lightly toasted
- Preheat oven to 350°F/180°C. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
- Finely grate the zucchini and wrap it up in a thin kitchen towel or cheesecloth. Then wring it out until almost all liquid stops coming out and measure up 200g/7 ounces (its roughly a large zucchini). Set aside.
- Whisk together in a medium bowl almond flour, flaxseed meal, psyllium husk, baking powder, salt and garlic powder (optional). Set aside.
- Add melted and cooled butter (or coconut oil/ghee) to a large bowl. Add in the eggs, one at a time, whisking or beating with an electric mixer until fully combined . Mix in vinegar until fully incorporated.
- Add in the dry flour mixture in two parts, alternating with the cream. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in zucchini.
- Distribute batter evenly into pan, smoothing out the top with wet fingertips or a spatula. Top with plum or heirloom tomatoes, basil leaves, flakey sea salt, freshly ground black pepper, or add-ins of choice (optional).
- Bake for 50-60 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown) if needed. Just be sure that the foil isn't resting directly on the bread. Note that if topping with tomatoes, the humidity will keep the bread from over-browning (so we didn't find the need to cover it).
- Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before cutting. Keep in mind that your bread will continue to cook while cooling, so for best crumb you'll want to really cool completely.
- Store in an airtight container at room temperature for 2-3 days, or freeze for about 2 months (it defrosts very well!). Best served lightly toasted, with a generous drizzle of olive oil and a sprinkle of sea salt.
Hello and thank you Paola!
I made this today and the taste is spectacular! I followed the recipe word for word and my loaf turned out gorgeous it rose and domed beautifully but deflatted almost completely post-bake any ideas on how to avoid this next time? Nevertheless its still suupper delicious but the fluffy texture is desirable😉
Has anyone tried it with eggplant rather than zucchini? Just wondering…
My loaf was such a disappointment. I have no idea what I did wrong. It wasn’t even close to yours. Mine turned out Grey color and really wet inside even if I toasted it. I was so looking forward to eating this.
The first loaf I made turned out so good, I immediately made a second batch! The texture is great. Even though I skipped the parchment paper, it’s easy to get out and the crust browned evenly!
This is such a great recipe! Makes a bread with great texture I have made it many times now. I used cinnamon and ginger spices instead of the savoury flavours and it was very yummy!
I must admit, I misread the recipe initially and left out the sour cream the first time I made the bread. I honestly prefer it without.
I look forward to making more of your recipes.
Ooooh good to hear Katherine! Thanks for reporting back, I’ve actually not tried it without the sour cream xo!
Doh! I got interrupted by an important phone call while baking and was distracted and just added the butter and eggs directly into the flour mixture. I anticipate that this loaf won’t rise at well. Oh, well, it’ll still be delicious!
Who are you ? A genius? Great baker? magician? Fabulous cook?
Ahh all of the above 😉 I have made the yummy yeast bread twice already today
I made the zucchini bread . After trying 4-5 low carb breads your’s is the best so flavorful the size the crumb every aspect and when you toast it the aroma is just
sublime .I bought your book even before trying any recipes ! Keep the great recipes coming
I made 1.5X this recipe and baked it in a 9X13 pan, adding some erythritol, spices and nuts to make it sweet. We ate it with your buttercream fat bomb recipe (big fav) as frosting, toasted with butter or just as often plain right out of the fridge. The crumb was so sophisticated, this was easily the best ‘quick’ bread I’ve ever eaten. Just wow.
ooh that’s awesome to hear Jane! Thanks so much for sharing your subs, they sound divine!
Would this work with ghee instead of butter?
This recipe will get used over and over again. It came out perfectly for me, though I have to say that I had a much better result by letting the eggs come to room temperature first. I used another brand of psyllium, and it really did turn my bread purple gray. So weird! I froze the slices individually, and it’s wonderful to be able to grab a slice whenever the mood strikes. Your recipes make keto feel so much more sustainable to me, and any recipe that increases my fiber intake is a win for me and my long-term health.
I finally got this bread to rise by adding an extra tsp of baking powder and by separating the eggs, beating the whites until stiff and folding them in at the end with the zucchini. It tastes great and I love it toasted with Kerrygold butter. I like to add grated sharp cheddar cheese to the top before baking – delicious cheesy crust.
Forgot to add my rating – definitely 5 star.
Hello! I came to your blog from a facebook post with the following recommendations for this recipe in terms of add-ins. It came out absolutely wonderful thank you! This is the post:
I made a great one the other day. I used this recipe but left out the psyllium husk (because I didn’t have any) and replaced it with more flaxmeal. I also used almond flour that contained the almond skin. I put cherry tomatoes inside of the dough.
I also added about a half a cup of asiago cheese, dried basil and granulated onion to the dough and it came out wonderful.
I’m sorry but this recipe did not work for me. It did not rise at all and the texture was dense and gummy. I followed the recipe exactly and used all the recommended ingredients. My baking powder is fresh and I cooked it the full 60 minutes. Not sure where I went wrong – any suggestions? I was able to salvage it somewhat by toasting it in a skillet. Thanks.
Oh no Kate! If you used all the recommended ingredients, I would say maybe the zucchini wasn’t wrung out enough? Could’ve had still too much liquid? Otherwise you do regrind your golden flax meal right? xo
I used my potato ricer to squeeze out the moisture from the zucchini and it was quite dry and I reground the flax and psyllium in my bullet as per instructions. I think the problem was it did not rise at all. It definitely did not have that cakelike crumb as in your pictures. The batter was very thick and I had to spoon it into the pan-definitely not pourable. Is that the way it’s supposed to be?
Hello Paola! I am really really crazy about this recipe and my mouth is watering already. I have an issue though, I can’t find psyllium husk anywhere in store in the UK and all the recipes I see here request it. Is there any substitute for Psyllium Husk and what is the ratio? Thank you!
Here you go!
Am I missing something? You have xanthum gum listed in the main ingredients but not in the recipe. Would like to clarify this befire I make it. Thanks.
My bad Kate! No xanthan gum here xo!
Could you tell me please what size loaf pan you use?
And please keep in mind that it’s 11.30pm on a Friday night here, you lucked out that I was online lol 😉
What size loaf pan do you use? An 8×4 or 9×5?
Hi Lori! As stated in step 1 of the instructions, I used a 8.5 x 4.5 inch pan. I would say go for the 8×4. xo
Looks and sounds amazing! I love baked goods with hidden veggies 🙂 Will try it for sure! Have a lovely weekend, Julie xo
Should zucchini be weighed before or after draining?
After draining Ginny xo!
This looks great! I always have an abundance of zucchini to work with in the summer, so I hope you are working on more zucchini recipes! (Hint, a chocolate zucchini bread or cake would be amazing! 😍)
LOL yes!! We’re definitely in sync! I’m working on a chocolate zucchini loaf already 🙂 It’s going to be a good one!
Do you have a sweet version of zucchini bread. I didn’t see one when I did a search.
Hi Christine! Not yet, but you can use the carrot cake (cupcakes) and just sub out the carrots for zucchini 😉 xo!
Good idea! Thanks!