There’s nothing that screams comfort food quite like a loaf of fresh baked zucchini keto bread. I always looked forward to my grandma’s zucchini bread around the end of summer when we had squash running out of our ears!
Super moist with the perfect hint of cinnamon and studded with nuts, this keto zucchini bread is every bit as delicious as the original version. Enjoy a slice warm, slathered in butter with your morning cup of coffee!
Hi everyone, it’s Emilie again from the website Tales of a Texas Granola Girl, where I share Texas and Southern inspired keto and low carb comfort food recipes. Come visit me sometime over at my website and find me on Facebook or follow me on Instagram!
I’m so excited to share with you another recipe from my new keto cookbook with you…and I’m thrilled to announce that The Southern Keto Cookbook finally on sale! This keto cookbook is filled with 100 high fat, low carb comfort food recipes and today I’m giving you a sneak peek inside the cookbook at one of my favorite keto quick bread recipes inspired by my grandma’s famous Zucchini Bread. This is one keto recipe you’ve got to try!
Nana’s Keto Zucchini Bread from The Southern Keto Cookbook
This easy keto zucchini bread recipe takes just a few minutes to put together and results in a low carb quick bread loaf that’s moist without being eggy and full of the comforting flavors of cinnamon and vanilla. If you grow zucchini, this recipe is a delicious way to use all the surplus from your garden!
Preparing the Keto Zucchini Bread Batter
The ingredients for this zucchini bread are super simple, in fact, you probably have most of them already in your keto pantry!
The most important part of this keto zucchini bread recipe is whipping the eggs. Whipping the eggs adds structure to the bread, without the eggy-ness that you sometimes see in keto breads and helps it rise into a gorgeous loaf. This is easiest using the whisk attachment on your mixer.
After the eggs are whipped up, all the dry ingredients go in. I use a combination of almond and coconut flour for the best texture. Sweetener, baking powder, baking soda, salt, ground cinnamon and the zucchini go in the bowl. The grated zucchini provides extra moisture to the bread but I promise if you close your eyes, you’d never know it was there!
The wet ingredients, the melted butter, sour cream and vanilla go in last. Be sure to scrape the sides of your bowl down and incorporate everything well! The batter is topped with some chopped pecans for crunch. I’ve also used walnuts as you see here, both do the job!
The batter goes into a loaf pan lined with parchment and baked for about an hour and comes out looking gorgeous! You can also use a 9-inch loaf pan but just not the baking time will be a little shorter.
Let the keto zucchini bread cool in the pan for about 20 minutes and use the parchment to lift the loaf out onto a cooling rack. Let the loaf cool completely before slicing. With many keto recipes, the texture improves as it cools! After it’s cool, slice and enjoy! I like mine slathered with a little butter… it doesn’t get any better!
Storing the Zucchini Bread
Keto Zucchini Bread makes a great breakfast or keto that will easily fit into your daily macros! This bread freezes well so you can slice and pack the pieces into the freezer, or you can freeze the entire loaf to enjoy later! If I’m not freezing it, I like to store the bread tightly wrapped and in the fridge.
Enjoy a slice warm, slathered in butter with your morning cup of coffee and let me know what you think! Don’t forget to go grab a copy of my new cookbook, The Southern Keto Cookbook!
Nana’s Zucchini Bread
- 8 eggs
- 1 cup almond flour
- 3/4 cup coconut flour
- 2/3 cup grated zucchini
- 1/2 cup Monkfruit/Erythritol Blend Sweetener
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 5 tablespoons plus 1 teaspoon butter melted
- 3 tablespoons sour cream
- 1/4 cup chopped pecans
- Preheat oven to 350°F. Grease or spray an 8-inch loaf pan and line with parchment.
- Using an electric mixer with a whisk attachment, whip eggs until light and foamy, about 2 minutes.
- Add almond and coconut flours, salt, zucchini, baking powder, sweetener, baking soda, vanilla and cinnamon to eggs and mix on medium speed till combined, scraping down sides at least once. Stir in sour cream and melted butter and mix until combined.
- Spoon the batter evenly into the prepared loaf pan and smooth out the top. Sprinkle chopped pecans evenly over the top of the batter. Bake for 45 minutes to an hour or until a tester comes out clean. If needed, cover loosely with foil halfway through baking to prevent over browning.
- Cool in the pan for 30 minutes. Then, using the parchment, remove to rack to cool completely. The cooled loaf can be wrapped and stored in the fridge or it can be frozen whole or in slices.
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