Sun-dried Tomato & Asiago Zucchini Bread

Sun-dried Tomato & Asiago Zucchini Bread

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

Sharing is caring!

Leave a Reply

shares
Close