Home ยป bread ยป Tender & Moist Savory Zucchini Bread ๐Ÿž gluten free, keto & paleo

Tender & Moist Savory Zucchini Bread ๐Ÿž gluten free, keto & paleo

33 comments

  1. Kat Davis says:

    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!

  2. Katherine says:

    Hello Paola,
    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.
    Cheers!

  3. Christy Cyr says:

    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!

  4. Tahira says:

    Paola
    Who are you ? A genius? Great baker? magician? Fabulous cook?
    Ahh all of the above ๐Ÿ˜‰ I have made the yummy yeast bread twice already today
    I made the zucchini bread . After trying 4-5 low carb breads yourโ€™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

  5. jane says:

    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.

  6. Christy says:

    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.

  7. Kate says:

    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.

  8. Ana Maria says:

    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.

  9. Kate says:

    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.

    • Paola says:

      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

      • Kate says:

        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?

  10. Ray says:

    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!

  11. Kate says:

    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.

    • Paola says:

      And please keep in mind that it’s 11.30pm on a Friday night here, you lucked out that I was online lol ๐Ÿ˜‰

  12. Tiffany says:

    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! ๐Ÿ˜)

    • Paola says:

      LOL yes!! We’re definitely in sync! I’m working on a chocolate zucchini loaf already ๐Ÿ™‚ It’s going to be a good one!

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