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Savory Zucchini Bread with Almond Flour

Savory Zucchini Bread with Almond Flour

Savory Zucchini Bread with Almond Flour is a variation to the original Savory Zucchini Bread with Bacon and Cheese. I created this in an attempt to cut down carb intake while still enjoy a delicious savory snack. Almond Flour has high fat content, and I also used juice/oil from cooking the salty pork, thus I didn’t use any additional oil or milk. The bread was delicious. It is a little more crumbly than the original version, but it’s moist and rich.

Savory Zucchini Bread with Almond Flour

This version of zucchini bread is lower in carb.

Course Snack
Cuisine American
Keyword savory zucchini bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 200 kcal


  • 1.5 Cup Almond Flour
  • 1.5 Cup All Purpose Flour
  • 3 Eggs
  • 5 oz Salty Pork remove skin, cut in small pieces
  • 2 Medium Sized Zucchini Grated
  • 1 tsp Garlic Salt
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Cup Shredded Cheese
  • 3 tsp Baking Powder
  • 1 tsp Baking Soda


  1. Cook Salty Pork till it's fully cooked, about 5-7 minutes. Keep the liquid

  2. Combine all ingredients including the liquid from salty pork and mix well

  3. Preheat oven to 350F, bake 40 minutes if using mini loaf pan, or 50 minutes if using regular loaf pan. Test with toothpick.

Recipe Notes

Bacon can be used instead of Salty Pork. You can use either bacon fat or olive oil. 

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