🥒 “I’ve Never Eaten Such Delicious Zucchini Bread!” (Savory & Healthy)
📝 Description:
This savory zucchini bread is a light, moist, and veggie-rich dish you’ll want to make again and again. With no added sugar and a base of fresh zucchini, sour cream, and eggs, it’s naturally low in carbs and full of flavor. Perfect as a healthy snack, breakfast, or side dish—and so good, you won’t believe how simple it is!
🧂 Ingredients:
- 1 ½ cups shredded zucchini (do not squeeze out the moisture)
- ¼ cup sliced green onions (optional, for a mild onion flavor)
- 2 large eggs
- ¾ cup sour cream (or plain Greek yogurt for a lighter option)
- ¼ cup butter, melted and cooled
- 1 cup almond flour (or use oat flour for non-keto version)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder (optional)
- ½ cup shredded cheese (cheddar, feta, or parmesan work well)
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk eggs, then mix in sour cream and melted butter until smooth.
- Add shredded zucchini and green onions. Stir to combine.
- In another bowl, mix almond flour, baking powder, baking soda, salt, and garlic powder.
- Gradually fold dry ingredients into the wet mixture until combined.
- Stir in shredded cheese.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until the top is golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
📝 Notes:
- Don’t squeeze the zucchini—its moisture keeps the bread tender.
- Use almond flour for gluten-free and keto-friendly results.
- You can add herbs like dill, parsley, or thyme for extra flavor.
- Letting the bread cool fully helps it firm up for better slicing.
💡 Tips:
- Want a protein boost? Add 2 tbsp of ground flaxseed or hemp seeds.
- Use a mini loaf or muffin tin to reduce baking time (about 20–25 minutes).
- Store leftovers in the fridge up to 5 days, or freeze slices for up to 3 months.
- Reheat in the toaster or oven for best texture.
🍽️ Servings:
Makes 1 loaf, about 10 slices
Serving size: 1 slice
🔢 Nutritional Info (per slice, using almond flour & cheddar):
Approximate values
- Calories: ~160
- Protein: 6g
- Fat: 13g
- Carbs: 4g
- Fiber: 2g
- Net Carbs: 2g
🌟 Health Benefits:
- Rich in fiber and nutrients from zucchini and almond flour.
- Low in carbs and gluten-free when using almond flour.
- Protein-packed, great for sustained energy.
- Supports digestive health, blood sugar control, and immune function.
❓ Q&A:
Q: Can I make this dairy-free?
A: Yes! Substitute sour cream with dairy-free yogurt and use vegan butter and cheese alternatives.
Q: Can I make it egg-free?
A: Try replacing eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water), though the texture may be slightly denser.
Q: Is this sweet like regular zucchini bread?
A: No, this is a savory version. If you want a sweet zucchini bread, let me know—I can share that too!
Q: Can I add meat or other fillings?
A: Definitely! Chopped cooked bacon or ham can be folded in for a heartier version.
Q: What do I serve it with?
A: Great with soups, eggs, salads, or just warm with a smear of cream cheese or avocado.