Sun-dried Tomato & Asiago Zucchini Bread - Low Carb
This delicious cheesy low carb zucchini bread is blended for a light, fluffy texture - with no tell tale green strips of zucchini so you can sneak it by your picky kids I wont tell if you dont
This delicious cheesy low carb zucchini bread is blended for a light, fluffy texture - with no tell tale green strips of zucchini so you can sneak it by your picky kids I wont tell if you dont
- 4 eggs
- 1/4 tsp garlic powder
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp dried oregano
- 1/2 tsp xanthan gum
- 1/2 cup unsweetened almond milk
- 3/4 cup salted butter melted
- 1/2 cup shredded zucchini squeezed dry in a paper towel
- 2 tbsp sun-dried tomatoes (dried, not in oil), chopped
- 4 tsp baking powder
- 1 tsp granulated sugar substitute (i used swerve)
- 1 1/4 tsp kosher salt
- 1/2 tsp dried parsley
- 1/2 cup shredded asiago cheese
- Carbohydrate 9.1499920236355 g
- Cholesterol 33.2253472588799 mg
- Fat 25.9658061115162 g
- Fiber 3.53842910523377 g
- Protein 6.43004809699305 g
- Saturated Fat 13.6558022396018 g
- Serving Size 1 1 serving (113g)
- Sodium 283.417826158473 mg
- Sugar 5.61156291840173 g
- Trans Fat 1.63263661302201 g
- Calories 283 calories
Step-by-step
- Preheat the oven to 350 degrees (F)
- Combine all of the wet ingredients (butter, eggs, almond milk, zucchini, sun-dried tomatoes) in a magic bullet and blend for about 30 seconds or until mostly smooth.
- In a medium sized bowl, combine all of the dry ingredients (almond flour, coconut flour, baking powder, sweetener, xanthan gum, salt, oregano, parsley, garlic powder) and mix with a fork until well blended with no lumps.
- Pour the wet ingredients into the dry ingredients and mix with a fork until a uniform batter is formed and the dry ingredients are absorbed.
- Stir in the Asiago cheese.
- Spoon the batter into a greased loaf pan (9x5 or equivalent) or 12 muffin cups.
- Bake at 350 degrees (F) for 50-60 minutes if making a loaf.
- Bake at 350 degrees (F) for 20-25 minutes if making muffins.
Traditional sweet loaves rely on high-gluten wheat to trap carbon dioxide from chemical leaveners, yielding a spongy crumb through gluten development. Savory quick breads constructed from low-carb alternatives require a different structural approach entirely. Almond flour lacks elasticity, and coconut flour absorbs moisture at an exceptionally high rate, creating a dense product unless properly balanced with fat and moisture management. Blending the wet components—including melted salted butter, eggs, and shredded zucchini—breaks down the vegetable fibers and integrates moisture evenly into the lipid phase before any dry agents are introduced. Squeezing excess water from the zucchini prior to blending prevents soggy pockets from forming during the bake. Xanthan gum acts as a crucial binder in this formulation, substituting for the missing gluten network to trap gas bubbles and maintain structural integrity as the loaf rises. Dry ingredients must be thoroughly whisked in a separate vessel to disperse the four teaspoons of baking powder and the gum evenly, preventing pockets of bitterness or gummy texture. Mixing the Asiago cheese in by hand at the final stage preserves distinct pockets of melted cheese throughout the crumb rather than emulsifying completely into the batter. Baking in a standard 9x5 inch loaf pan requires 50 to 60 minutes at 350 degrees Fahrenheit, while dividing the batter into 12 individual muffin cups reduces total oven exposure to 25 minutes. Cool the finished loaf completely on a wire rack before slicing to allow the crumb structure to fully set.
