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.
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
This gluten free, paleo & keto savory zucchini bread is a beautiful addition to your summer (or year round!) repertoire. With this low carb bread you can whip up bruschetta, sandwiches, or simply serve up as a side or entree.
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.
*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet.