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! Shhh – I won’t tell if you don’t!

• Author: Mellissa Sevigny
• Yield: 12 servings
• Category: Low Carb Bread Recipe
• Cuisine: American

INGREDIENTS

• 3/4 cup salted butter, melted
• 4 eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup shredded zucchini, squeezed dry in a paper towel
• 2 Tbsp sun-dried tomatoes (dried, not in oil), chopped
• 2 cups almond flour
• 1/4 cup coconut flour
• 4 tsp baking powder
• 1 tsp granulated sugar substitute (I used Swerve)
• 1/2 tsp xanthan gum
• 1 1/4 tsp kosher salt
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/4 tsp garlic powder
• 1/2 cup shredded Asiago cheese

INSTRUCTIONS

1. Preheat the oven to 350 degrees (F)
2. 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.
3. 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.
4. 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.
5. Stir in the Asiago cheese.
6. Spoon the batter into a greased loaf pan (9×5 or equivalent) or 12 muffin cups.
7. Bake at 350 degrees (F) for 50-60 minutes if making a loaf.
8. Bake at 350 degrees (F) for 20-25 minutes if making muffins.

NOTES

Approx nutrition info per serving: 262 calories, 23g fat, 3g net carbs, 8g protein