This keto friendly, low carb Zucchini Bread can be made as a side dish, snack or appetizer. It’s crazy how somehow the zucchini taste disappears and this really tastes like a breadstick topped with cheese. Enjoy!!
Ingredients
- 1 Zucchini
- 2 eggs
- 1/4 cup Parmesan cheese
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup of cheese (jack or mozzarella and cheddar mix)
- 1/8 cup coconut flour
Directions
Use a shredder or cheese grater to shred your zucchini. If you would like to remove as much moister as possible from the zucchini. Place a paper towel underneath the zucchini and add 1 tbsp salt to it place another paper towel over top of the zucchini and add something with some weight on it to press down on the zucchini for about 10 minutes.
Add the eggs, all seasonings, parmesan cheese, and coconut flour, and mix everything together. Spread the mixture out over parchment paper and make a square shape. Top with additional cheese cook in the oven at 400 for 15-20 mins. Once out of the oven you can fry in a pan with olive oil to brown and crisp up.
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