Zucchini bread in just a few minutes? Yes, it’s possible AND delicious! Keto, paleo, low-carb, gluten-free, grain-free, dairy-free, sugar-free.
This is one of those recipes that I probably should have posted several months ago, like when zucchini were actually in season. I’m a huge fan of eating seasonally and local as much as possible.
However, I got a sudden craving for some good zucchini bread recently, and so I thought I would make it into a blog recipe. So if you are interested in a quick recipe, where you don’t have to wait 45 minutes for a loaf of bread to bake, then you will love this microwave zucchini bread!
This recipe comes together in just a few minutes, so yes, you can still eat bread with just a few minutes of work! This recipe takes less than 5 minutes from start to finish. Yes, you read that right!
So are you ready to jump in? Let’s get started!
To make this delicious microwave zucchini bread, start by grating part of a zucchini. This recipe makes one serving, so you don’t need much. Around 2 tablespoons should be perfect.
If you don’t have a grater, then simply chop it up into little tiny pieces.
Most zucchini bread recipes recommend squeezing out the excess moisture. If your shredded zucchini is dripping, squeeze out this extra moisture. You don’t need to squeeze it until it is completely dry, however. A little moisture is fine.
Melt butter in a microwave-safe mug or ramekin. I like to microwave mine in bursts of 15 seconds, so the butter does not splatter everywhere.
To the butter, add coconut flour, followed by the egg. Beat egg until well-incorporated. Mix in the remaining ingredients, and pop into the microwave. Microwave for about 90 seconds, then allow to cool for a few minutes before digging in.
If you give this microwave zucchini bread a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You may also enjoy these other microwave mug cakes and bread!
Microwave Zucchini Bread (Paleo, Low-Carb)
- 1 tablespoon butter or ghee
- 2 teaspoons coconut flour
- 1 egg
- 2 tablespoons shredded zucchini
- 1-2 teaspoons sweetener
- 1/4 teaspoon cinnamon
- Add butter to a microwave-safe mug or ramekin, and microwave until melted, approximately 30 seconds.
- Mix in coconut flour and egg, and stir until well-combined.
- Add in shredded zucchini, sweetener of choice (I used one packet of pyure stevia), and cinnamon. Stir once more to combine.
- Microwave for 90 seconds or until cooked through. Allow to cool for several minutes before digging in.