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.

Course Bread, Side Dish

Cuisine American, Mediterranean

Keyword dairy free, gluten free, keto, low carb, paleo

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings slices

Calories 177kcal

Ingredients

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

Add-in suggestions

handful cherry or heirloom tomatoes halved
basil leaves
pine nuts lightly toasted
pesto

Metric - US Cups

Instructions

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.

Notes

*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet.

Nutrition