Breads/ Gluten Free/ Low Carb/ Vegetarian

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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4.67 from 3 votes
Zucchini, Cheese & Rosemary Bread
Prep Time
15 mins
Cook Time
45 mins
Cooling time
5 mins
Total Time
1 hr
 

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

Course: Bread
Cuisine: American
Keyword: gluten free low carb recipes, low carb bread
Servings: 10 Slice
Calories: 168 kcal
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
Instructions
  1. Preheat the oven to 180C/350F degrees

  2. In a bowl place the zucchini, cheese, almond flour, eggs, salt, baking powder and rosemary.

  3. Mix thoroughly.

  4. Add the water to thin out the mixture.

  5. Spoon the mixture into a 1lb bread tin, that is lined with parchment paper.

  6. Bake at 180C/350F degrees for 15 minutes then 160C/310F for 30 minutes or until middle of loaf springs back when lightly pushed.

  7. Cool for 5 minutes in the tin.

  8. Remove, slice, eat and enjoy!

Recipe 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 Facts
Zucchini, Cheese & Rosemary Bread
Amount Per Serving (1 Slice)
Calories 168 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Total Carbohydrates 4.5g 2%
Dietary Fiber 2.1g 8%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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5 Comments

  • Reply
    Terry Duncan
    October 21, 2018 at 9:43 am

    This zucchini/cheese/rosemary bread is AAAAAAAMAZING !!! So moist no butter needed !

  • Reply
    Anne Rogers
    July 28, 2016 at 2:10 pm

    Hi, in your ‘about me’ you sound a bit like me, 3 cats, had 2 dogs, 5 chickens, love horses and all other animals and live in sunny South Australia ‘cept it’s winter and miserable at the moment. Can’t wait to try your recipes.

    • Reply
      Angela Coleby
      July 28, 2016 at 2:17 pm

      Welcome Anne! I’d have more animals if I had the space and money! If it makes you feel any better, there seems to be a couple of rain clouds in the sky here today..hee hee! Happy baking!

  • Reply
    alicehartley
    September 26, 2011 at 3:06 pm

    Tasty!

  • Leave a Reply