Silky Keto Zucchini Bread


If you know me, you know I really don’t like to bake. Measuring out ingredients precisely, hell, just using measuring cups, is a hassle. Oftentimes, the ingredient list reaches multiples of double digits, and you need to dirty like twelve bowls and mixing accouterments. Then, you’re telling me I have to wait a half hour or more for my labor of love to come to fruition? THEN, I have to wait for it to cool just to eat it? Good lord, the long game is not my thing.

Cooking is where I really shine! I can improvise as I go, taste as I add ingredients, and curate exactly what I want. Baking is a shot in the dark, and you have one shot. But alas, my love, zucchini bread, has been tapping me on the shoulder lately asking, ‘Have you forgotten about me?’ No, of course not! But that requires digging out the dreaded measuring cups, bowls, teaspoons, and it really worth it? (Yes, always yes).

While there are endless keto recipes for whatever-bread-is-tapping-your-shoulder, how do you find the right one? Always the conundrum. Well, there was a specific non-keto healthy zucchini bread recipe I enjoyed making pre-keto that came to mind. And as all of my innards were screaming ‘Don’t try to modify it!’ and just find one that is specifically designed for keto, I took my chances anyway. (The bravery..baking and improvising all at once?? Ballsy).

With just a couple swaps, I had myself a silky and dense bread that required no butter to be slatered on it (keto or not, I love me some butter on warm zucchini or banana bread!). AND on the first try! I hope you love it as much as I do! (Full disclosure: I may or may not have made this three times last week for social gatherings)…

Keto Zucchini Bread

Yield: 16 squares


  • 1c loosely packed shredded zucchini
  • 1/2c sour cream
  • 1/3c coconut oil (melted)
  • 1.5tsp cider vinegar
  • 1.5tsp vanilla extract
  • 1.5c almond flour
  • 1/2tsp baking soda
  • 3/4tsp salt
  • 1/2tsp cinnamon
  • 1/2c granulated erythritol (Swerve)

Preheat oven to 350 degrees and spray an 8×8 square baking dish. In the first bowl you will dirty, mix together first five ingredients (through vanilla). Refrigerate for at least 10 minutes. Meanwhile, combine remaining five ingredients in a separate, now dirty, bowl. Pour wet into dry, and stir with a wooden spoon or spatula until combined. Spread evenly in dish. Bake 30-35 minutes, until edges start to crispy and it is nicely browned on top.

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Pictured is a double recipe in a 9×13

*I do suggest refrigerating once cooled, so the coconut oil can re-solidify. Otherwise, it will be crumbly and that’s no fun. It’s very yummy cold, too.



Original Zucchini Bread recipe that inspired my keto version!

Cauliflower Tabbouleh Salad


I know I know, cauliflower again? Yes! Don’t fret. I mean honestly, do I ever steer you wrong? I can’t help that it’s just so dang versatile and accommodating!

Since we are still following a Keto diet, there are a few things I ‘miss’. (I use that very loosely, as I do not feel deprived of anything really). There seems to always be a secret door, though, to take me into the modified version, just takes a little creativity is all. I’m game for that!

I tell everyone who will listen that salad is my favorite ‘food group’. But seriously, salads are the BEST! The possibilities are endless, and when you have an expansive palate I swear you can never be bored. Some of my go-to staples are chicken salad (made with rotisserie chicken) on salad, dill-y tuna salad on salad, or Mediterranean roasted eggplant salad. Lately, though, I have had a hankering for tabbouleh. I often would make traditional tabbouleh salad with soaked bulgur and all the fixins’. But alas, this is not keto-friendly. Cauliflower to the rescue! My tried and true, right always-on-hand man, I figured it would be an easy enough swap. I was right!

Cauliflower Tabbouleh

Yield: 2 servings

  • 1.5c riced cauliflower
  • 1/4c diced red onion
  • 1/2 medium cucumber, diced
  • 2-3 roma tomatoes or 1 extra large tomato, diced
  • 1/2c diced scallions
  • 1/2c parsley, chopped
  • 1/4c olive oil
  • ~3T lemon juice
  • salt and pepper to taste
  • 1/2c crumbled feta

Microwave riced cauliflower for two minutes, to soften slightly. Toss with all ingredients except the feta cheese. Refrigerate at least 1 hour for the flavors to really marry and develop. I add the feta cheese at the end, so it doesn’t get soggy! I divvied this up between two lunch salads, and paired it with a lemon dill vinaigrette (not totally necessary, but I wanted my lettuce to be coated in a something).

*I completely forgot to put my scallions in it this time, thus the picture is without. But I always use them!


These are my rough estimates, but feel free to modify as you taste!

It makes me dream of summer as I stare out at the drab remnants of winter’s destruction. I hope this makes you feel summery too, and you will master this simple recipe in time for an outdoor cookout! It could just as easily be used as a refreshing side dish as well.