Keto Zucchini Bread – Bacon & Cheese
A deliciously moist and savory bread that combines the flavors of zucchini, bacon, and cheese, perfect for keto diets and family gatherings.
Ingredients
Main Ingredients
- 2 cups grated zucchini Wring out excess moisture
- 4 slices bacon Cook until crispy
- 1 cup sharp cheddar cheese Can substitute with mozzarella or Monterey Jack
- 1 cup almond flour Coconut flour can be used instead with adjustments
- 3 large eggs Can use flaxseed meal for a vegan option
- 1 tbsp baking powder Ensure it’s fresh
- 1 tsp garlic powder Enhances flavor
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a loaf pan with non-stick spray or line with parchment paper.
- Cook bacon in a skillet over medium heat until crispy. Remove and let cool, then chop into bite-sized pieces.
- Grate the zucchini, then wring out excess moisture with a clean kitchen towel.
Mixing
- In a large bowl, combine grated zucchini, sautéed bacon, and cheese. In another bowl, whisk together eggs, almond flour, baking powder, garlic powder, salt, and pepper.
- Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix!
Baking
- Transfer the mixture to the prepared loaf pan, smoothing the top. Bake for 45-50 minutes or until golden brown and a toothpick comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.
- Slice when warm or at room temperature, and enjoy!
Notes
Allowing the flavors to meld for a day in the fridge heightens the taste. Perfect for meal prep and reheating.