Sometimes you just want something warm and garlicky without the carb overload. This Keto Zucchini Garlic Bread steps in as that comforting sidekick, blending the freshness of zucchini with the richness of cheese and garlic. It’s not your usual loaf, but that’s what makes it interesting — it’s an unexpected pleasure that somehow feels like a hug from the oven.

I remember the first time I baked this bread—waiting for it while the kitchen filled with that unmistakable scent of garlic melting into butter was almost the best part. I was a bit distracted, checking my phone and almost forgetting it in the oven, which is why the edges turned just a tad darker than I planned. But honestly, those crispier bits made the whole thing even better. When I sliced it, steam curled up invitingly, and the bread was warm and tender with a subtle tang from the almond flour. It wasn’t perfect, but it was exactly what I needed.

It’s a low-carb alternative that actually feels indulgent, not like a sacrifice.
The combination of zucchini and cheese gives a moist texture that traditional bread sometimes lacks.
It’s simple—and that’s kind of the point. No complicated ingredients or techniques.
Keep in mind, it won’t rise like regular bread, so the texture is a bit denser.
Perfect for those moments when you want garlic bread without the guilt.

If you’re new to zucchini bread in a savory form, don’t worry. The flavors balance nicely, and it’s forgiving if you don’t squeeze out every last drop of moisture. Just a heads-up: the bread is best enjoyed warm, so plan to eat it soon after baking for the tastiest experience.

Keto Zucchini Garlic Bread

Print Recipe

A delicious low-carb alternative to traditional garlic bread, made with grated zucchini and almond flour. Perfect for keto diets and packed with garlic flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 slices

Ingredients

Scale

2 cups grated zucchini, squeezed dry
1 1/2 cups almond flour
1 large egg
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, melted
1 tablespoon fresh parsley, chopped

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Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the squeezed zucchini, almond flour, egg, shredded mozzarella, grated Parmesan, minced garlic, baking powder, salt, and black pepper. Mix well until a dough forms.
Transfer the dough onto the prepared baking sheet and shape it into a rectangular loaf about 8 inches long and 4 inches wide.
Bake in the preheated oven for 20 minutes until the bread is set and lightly golden.
Remove from the oven and brush the top with melted butter. Return to the oven and bake for an additional 5 minutes.
Remove from the oven and sprinkle chopped fresh parsley over the top.
Allow the bread to cool for 10 minutes before slicing into 8 pieces.
Serve warm as a side or snack.

In terms of kitchen setup, you don’t need anything fancy—just a baking sheet and parchment paper will do. This bread pairs beautifully with a hearty soup or a fresh salad, especially when you want a light but satisfying lunch or dinner. I’ve tried adding a sprinkle of red pepper flakes for a subtle heat, or swapping parsley for basil when I had some on hand—it changes the vibe just enough without losing that garlicky charm. Sometimes I toss in a bit more cheese if I’m feeling indulgent, but honestly, the original mix is already pretty generous.

FAQ

Can I use other flours instead of almond flour? I haven’t tested all options, but coconut flour might change the texture quite a bit. Almond flour keeps it moist and tender.

How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. Reheat gently to bring back that fresh-baked feeling.

Is it freezer-friendly? Yes, wrapping tightly and freezing works well. Just thaw overnight in the fridge before warming up.

Can I make this bread dairy-free? You could try replacing cheeses with dairy-free alternatives, but the texture and flavor will shift noticeably.

When you’re craving garlic bread but want to stay on track, giving this recipe a try might just become your favorite little kitchen win. It’s one of those unexpected recipes that feels like a treat without the usual baggage, and honestly, that’s a nice surprise to have around.