Low-carb zucchini bread

25 minutes

Rustic Bread

Low-carb zucchini bread


  1. Preheat the oven to 400°F (200°C). Rinse the zucchini but don't peel. Finely shred and squeeze out excess liquid.

  2. Beat eggs until fluffy and stir in shredded zucchini. Mix all dry ingredients in a separate bowl and pour into the egg batter. Stir and allow to rest for 10 minutes.

  3. Shape elongated flat bread pieces (1 piece / serving) with oily hands. Place on a baking sheet lined with parchment paper. Sprinkle with sea salt.

  4. Bake in the oven for 15-20 minutes. Let cool on the rack for a while. Cut horizontally and enjoy with your favorite toppings.

How to make


  • 1 lb zucchini

  • 4 eggs

  • 1 cup almond flour

  • ½ cup sesame seeds

  • 3 tbsp sunflower seeds

  • 2 tbsp ground psyllium husk powder

  • 1 tbsp coconut flour

  • 1 tbsp Italian seasoning

  • 1½ tsp baking soda

  • ½ tsp salt

  • sea salt (optional)