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An easy, moist, tender zucchini bread with lots of herbs. Have you tried to use veggies in bread, if not try this Low Carb Savoury Zucchini Bread.
I used a recipe from Casshifa and baked this low-carb loaf. I must admit it is a good loaf of bread and tastes delicious and will definitely do it again.
Low Carb Savory Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Bread Recipes
- Method: Easy
- Diet: Gluten Free
- 6 eggs
- 1/2 cup melted coconut oil
- A crack of sea salt / Himalayan pink salt
- 3/4 cup coconut flour
- 2 cups shredded zucchini
- 1 Tbspn dried parsley
- 1 tsp garlic powder
- 1 tsp nutritional yeast (optional)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp apple cider vinegar
- Mix the eggs, coconut oil, apple cider vinegar, and zucchini.
- In a separate bowl, mix the coconut flour, salt, parsley, garlic powder, and baking soda, and baking powder.
- Pour the liquid ingredients into the dry ingredients and mix to combine.
- Pour into a greased loaf pan.
- Sprinkle with dried parsley (optional).
- Bake at 250C until cooked through.
- Bread will be brown and firm to the touch.
- Allow cooling completely before cutting.
Original recipe done by Caashifa and Prepared, tried, and tested by Esme (blogger and owner) at The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 2 slices
- Calories: 202
- Sugar: 1.3 g
- Sodium: 288.5 mg
- Fat: 17.7 g
- Carbohydrates: 4.4 g
- Fiber: 2 g
- Protein: 6.1 g
- Cholesterol: 139.5 mg
Keywords: Low Carb, Zucchini, Bread
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15 thoughts on “Low Carb Savoury Zucchini Bread”
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
Reblogged this on and commented:
Thank you for sharing – I made this today with slight modifications and just love it.
This sounds yummy and I like it uses coconut flour and not almond flour 😊
I have made it today with slight modifications, and its truly yummy
what slight modifications…as I was thinking about making it myself today x
This is my version:
Es’s GF Savoury Zucchini Bread
6 Large eggs
125 ml melted coconut oil
10ml pure white vinegar
500 ml finely grated zucchini (1 medium)
175 ml coconut flour
Himilayan pink salt (I use a grinder, ± 5-6 twists)
7.5 ml dried parsley
5 ml garlic powder
5 ml nutritional yeast (I did not add this – optional)
7.5 ml baking soda
5 ml baking powder
Mix the eggs, oil, vinegar, and zucchini.
Add the coconut flour, salt, parsley, garlic powder, and baking soda and baking powder and mix to combine.
Pour into a greased loaf pan.
Sprinkle with dried parsley
Bake at 250C / 475F for ± 20-25 minutes.
Bread will be brown and firm to the touch.
Allow to cool completely before cutting.
thank you xx
Please let me know how you like it
I will x
Hope you will also like it. It’s super easy and I already had two slices with butter with coffee – ♥ it