There’s nothing that screams comfort food like a loaf of fresh baked quick bread. I always looked forward to my Nana’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 pecans, this keto version is every bit as delicious as the original. Enjoy a slice warm, slathered in butter with your morning cup of coffee!
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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Nana’s Zucchini Bread
Amount Per Serving (1 slice)
Calories 151Calories from Fat 99
% Daily Value*
Saturated Fat 3g19%
Vitamin A 191IU4%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie keto diet.