Zucchini, Cheese & Rosemary Bread

A low carb zucchini bread flavoured with cheese & rosemary makes a delicious savoury bread.   Made with almond flour this bread is also gluten free.

This is one of my first zucchini bread recipes but is still one of our favourite bread recipes, despite our tastes changing from recipe to recipe!  Although the bread is dense, the zucchini  keeps the bread moist when stored in the fridge.  The rosemary goes well with the cheese and smells great baking, but rosemary always does!

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This zucchini bread was welcomed with approving munching sounds from the husband and disappeared so fast that I may have to bake another loaf tomorrow!  This goes lovely with soup too.  

Making this could not be easier, you simply throw the ingredients into a bowl, mix and bake.  Slice and eat.   It’s just that simple!

I store this zucchini bread in the fridge and it kept happily for 3 days.   As the zucchini bread cools, the cheese will help it firm up.  I sliced it and fried it in the morning along with m eggs.  It make a delicious savoury breakfast.

You could play around with this recipe and perhaps separate the eggs, whisk the egg whites and fold them into the mixture to make the bread a bit more lighter in texture.   Maybe add another egg.  I rather enjoyed the heavy texture but might play around with it myself again.

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Zucchini, Cheese & Rosemary Bread

A low carb zucchini & cheese bread with the flavour of rosemary.

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Prep Time: 15 minutes

Cook Time: 45 minutes

Cooling time: 5 minutes

Total Time: 1 hour

Course: Bread

Cuisine: American

Keyword: gluten free low carb recipes, low carb bread

Servings: 10 Slice

Calories: 168kcal

Author: Angela Coleby

Ingredients

• 1/2 cup Zucchini grated
• 2 Eggs beaten
• 2 cups Almond flour
• 1 cup Cheddar Cheese grated
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 tablespoon Rosemary, fresh chopped
• 1/4 cup Water

US Customary - Metric

Instructions

• Preheat the oven to 180C/350F degrees
  
• In a bowl place the zucchini, cheese, almond flour, eggs, salt, baking powder and rosemary.
• Mix thoroughly.
• Add the water to thin out the mixture.
• Spoon the mixture into a 1lb bread tin, that is lined with parchment paper.
• Bake at 180C/350F degrees for 15 minutes then 160C/310F for 30 minutes or until middle of loaf springs back when lightly pushed.
  
• Cool for 5 minutes in the tin.
  
• Remove, slice, eat and enjoy!
  

Notes

Makes 10 slices

Nutritional Info per slice:  168 Calories, 14g Fat, 8g Protein, 4.5g Total Carbs, 2.1g Fibre, 2.4g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1Slice | Calories: 168kcal | Carbohydrates: 4.5g | Protein: 8g | Fat: 14g | Fiber: 2.1g

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