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Zucchini, Cheese & Rosemary Bread

Published: Sep 17, 2018 · Updated: Jul 31, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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zucchini cheese bread
Gluten FreeLow CarbVegetarian

A keto zucchini bread with cheese & rosemary makes a delicious savoury bread that can be simply enjoyed sliced and slathered with butter.   Made with almond flour this bread is also gluten free.

This is one of my first keto zucchini bread recipes but is still one of our favourite keto 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!

How to make zucchini cheese bread

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!

The ingredients used for this low carb zucchini bread recipe are:

  • Zucchini - grated but not squeezed to remove moisture
  • Almond Flour - Coconut flour could be used as a replacement. I'd use 1/2 cup and increase the eggs if the mixture looked too thick.
  • Cheddar cheese - A good quality Cheddar is best. Cheaper ones can be a bit oily when baking.
  • Eggs - 2 medium eggs
  • Rosemary - Fresh rosemary is best for the aromatic smell when this bread is baking.
  • Baking powder & salt - standard for any baked recipe

How to store zucchini cheese bread

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.

Recipe Tips

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.

WATCH THE VIDEO

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Zucchini, Cheese & Rosemary Bread

Angela Coleby
A low carb zucchini & cheese bread with the flavour of rosemary.
3.96 from 24 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Cooling time 5 mins
Total Time 1 hr
Course Bread
Cuisine American
Servings 10 Slice
Calories 168 kcal

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
 

  • 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: 1SliceCalories: 168kcalCarbohydrates: 4.5gProtein: 8gFat: 14gFiber: 2.1g
Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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Reader Interactions

Comments

  1. Lana

    July 16, 2020 at 6:35 pm

    Easy to make and very tasty

    Reply
  2. Becky M

    July 08, 2020 at 12:09 pm

    This bread sounds delicious! I would like to try it as muffins. Do you have any thoughts about anything I should change for muffins?

    Reply
    • Angela Coleby

      July 08, 2020 at 1:09 pm

      The cooking time may need to be reduced but I think others have used this mixture as muffins with success.

      Reply
  3. Kristen

    June 06, 2020 at 2:04 pm

    This is a great recipie. I am working o my third loaf to share with friends. It toasts up well in the toaster Just love rosemary!

    Reply
    • Angela Coleby

      June 09, 2020 at 11:22 am

      Thank you! Glad you enjoyed it

      Reply
  4. Olivia

    May 17, 2020 at 11:38 am

    Hello! Could you use another type of cheese? Would Mozzarella cheese work?

    Reply
    • Angela Coleby

      May 18, 2020 at 9:37 am

      I think it would work.

      Reply
  5. Debbie

    August 26, 2019 at 9:52 pm

    I used both, plus some chives and garlic. It just came out of the oven and it smells amazing!!

    Reply
    • Angela Coleby

      August 27, 2019 at 9:36 am

      I can imagine the smell and am drooling over my keyboard!

      Reply
  6. Renee

    August 24, 2019 at 11:05 am

    Did you ever try other savory spices to add like onion powder or flakes?

    Reply
    • Angela Coleby

      August 25, 2019 at 8:23 am

      No but that would be a delicious addition!

      Reply
    • Angela Coleby

      August 25, 2019 at 8:25 am

      No but it would work!

      Reply
  7. Terry Duncan

    October 21, 2018 at 9:43 am

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

    Reply
  8. 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
  9. alicehartley

    September 26, 2011 at 3:06 pm

    Tasty!

    Reply

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