Cheesy Zucchini Loaf

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Recipe by Naomi Sherman


Net Carbs







This recipe is one that I’ve been meaning to perfect for a while and perfect it I have.

It’s fluffy yet substantial enough to not fall apart when you spread it or pick it up (if you’ve done any low carb baking, you know what I mean)

It’s moist with a tender crumb without having that odd wetness that some low carb loaves can have *shudder*

I love it warm, spread with plenty of butter.
I haven’t tested it toasted yet so feel free to do so and let me know.

The loaf can be sliced, wrapped and frozen so is perfect for lunch prep.

Do I still need to tell you what to do?
Make it. Post it. Tag me.



  • 2 cups of almond flour

  • 1 teaspoon of baking powder

  • 1 teaspoon of salt

  • 1/2 cup of grated cheese

  • 1 1/2 cups of grated zucchini

  • 2 eggs

  • 1/4 cup of melted butter/ghee/olive oil


  • Pre-heat oven to 170 C.
  • Grease and line a 22 x 12 cm loaf tin.
  • Place the grated zucchini in a clean kitchen towel and squeeze over the sink until you can’t get any more juice out.
  • Add all of the dry ingredients into a large mixing bowl and whisk to combine.
  • Add the zucchini, grated cheese, oil or butter and eggs and mix until combined.
  • Note: This mixture will seem too dry and stiff but don’t add any liquid. Trust me, it will be perfect.
  • Spoon the batter into your prepared tin and sprinkle with extra cheese, if desired.
  • Bake for 50-60 minutes until a skewer comes out clean.

Nutrition Facts

10 servings per container

  • Amount Per ServingCalories208
  • % Daily Value *
  • Total Fat 18.9g 30%
    • Total Carbohydrate 2.5g 1%
      • Protein 7.1g 15%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.