Keto Savoury Zucchini Loaf. 0.5g carbs per fat slice. Coconut-Free and Gluten-Free.
With a moist crumb and a gentle cheesy flavour, this savoury zucchini loaf works equally well on its own, as a thick buttered slice, or sliced thinly for sandwiches. It’s filling and satisfying: a thick slice is a perfect snack, while two thinner slices make a great keto-friendly sandwich for breakfast, lunch or a midday bite.
My favourite way to serve it is topped with scrambled eggs or a soft-boiled egg and a side of crispy bacon — comforting, simple and delicious.
Prefer a sweeter loaf? Try a sweet zucchini version instead.
How to Make Keto Savoury Zucchini Loaf
The most important step is removing as much moisture as possible from the shredded zucchini. I grate the courgette on a large-hole grater, gather the shreds in a muslin or cheesecloth, form a tight pouch and squeeze over the sink until virtually no liquid remains. This can take a few minutes, and it’s worth persevering — if you leave too much water in the zucchini, the loaf will bake but still be soggy in the middle.
Do this well and the loaf will be moist, not wet, and will hold together nicely once cooled.
After draining the zucchini, the rest is straightforward. Whisk the eggs until pale and frothy, add the oil and salt and whisk again. Combine the dry ingredients in a bowl, add them to the wet mix and whisk briefly to incorporate. Fold in the grated zucchini and grated Parmigiano with a spatula, pour the batter into a 2 lb loaf mold and bake until set.
Expect the loaf to deflate slightly after it comes out of the oven — zucchini holds moisture and the structure relaxes as it cools. To reduce rapid collapse, turn the oven off and leave the loaf inside with the door ajar about 45° for 10 minutes, then open the door fully and leave it until it is barely warm. Remove from the mould and place on a rack so remaining steam can escape.
Once cooled, wrap the loaf in cling film for short-term storage on the counter or refrigerate to keep it fresh for longer. Slices toast well and reheat beautifully.
If you enjoyed this recipe, you might also like the sweet zucchini loaf variation.
Enjoy!
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Keto Savoury Zucchini Loaf
Equipment
Ingredients
- 1 zucchini – medium, about 200g before draining
- 4 large eggs
- 40 g extra virgin olive oil
- 50 g ground almonds (almond meal)
- 25 g lupin flour
- 2 tsp fine psyllium husk powder (~7g)
- ½ tsp fine Himalayan or sea salt
- 1 tsp xanthan gum
- 2 tsp baking powder
- ½ tsp baking soda
- 30 g Parmigiano Reggiano, grated
Instructions
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Shred the zucchini on a large-hole grater. Place the shreds into a muslin or cheesecloth, form a tight pouch and squeeze repeatedly over the sink until no more liquid comes out. The drained zucchini should weigh roughly 100g, give or take.
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Preheat the oven to 180 °C (top and bottom heat / static).
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Crack the eggs into a large bowl and whisk with an electric whisk or hand whisk until pale and foamy.
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Add the olive oil and salt and whisk again until combined.
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Weigh and mix the dry ingredients (ground almonds, lupin flour, psyllium husk, xanthan gum, baking powder and baking soda). Tip them into the egg mixture and whisk briefly to combine.
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Fold in the grated Parmigiano and the drained zucchini shreds until evenly distributed.
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Pour the batter into a lightly oiled or lined 2 lb silicone loaf mould, level the top with a spatula and bake for 50 minutes, or until set and golden.
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To minimise sudden deflation, turn the oven off and leave the loaf inside with the door ajar 45° for 10 minutes. Then open the door fully and leave the loaf until it is barely warm.
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Remove from the mould and place the loaf on a cooling rack so any remaining moisture can escape. Once cooled, slice and serve or store as detailed below.
Notes
Store the loaf at room temperature for a few days wrapped in cling film, or refrigerate to keep it fresh for up to 7 days.
Measure ingredients with kitchen scales for best results.
Nutrition
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Calories: 120kcal
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Carbohydrates: 0.5g
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Protein: 6.5g
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Fat: 10g
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This recipe description has been edited for clarity. Store-bought ingredient names and purchasing suggestions have been removed to keep the focus on the recipe itself.