✅ Ingredients
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2 cups shredded zucchini (about 2 medium)
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1 cup shredded cheddar cheese
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4 large eggs
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1 cup almond flour
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2 tbsp coconut flour
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1 tsp baking powder
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¼ cup melted butter (or olive oil)
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½ tsp garlic powder (optional)
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¼ tsp salt
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¼ tsp black pepper
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2 oz cream cheese (optional, for a creamier texture or dollops on top)
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2️⃣ Prep Zucchini
Grate zucchini and squeeze out excess moisture using a cheesecloth or paper towel — this helps prevent sogginess.
3️⃣ Mix Wet Ingredients
In a large bowl, whisk together eggs, melted butter, and cream cheese (if using) until smooth.
4️⃣ Add Dry Ingredients
Add almond flour, coconut flour, baking powder, garlic powder, salt, and pepper. Mix well.
5️⃣ Fold in Cheese and Zucchini
Gently fold in shredded zucchini and cheddar cheese until evenly combined.
6️⃣ Pour and Bake
Pour the batter into your loaf pan and smooth the top.
Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7️⃣ Cool and Slice
Allow to cool for at least 15 minutes before slicing — this helps it firm up.
🍴 Serving Ideas
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Serve warm with butter or cream cheese.
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Use slices as low-carb sandwich bread.
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Pair with soups, chili, or eggs.
⚡ Macros (per slice, approx)
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Calories: 180
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Fat: 15g
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Protein: 8g
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Net Carbs: 3g