Description
Almond Flour Lemon Zucchini Bread is a must-try treat!
Ingredients
Scale
- 2 cups almond flour
- 1 cup grated zucchini (about 1 medium zucchini)
- 3 large eggs
- 1/4 cup melted coconut oil or unsalted butter
- 1/4 cup erythritol or your preferred keto sweetener
- 1/4 cup unsweetened almond milk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the almond flour, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the eggs, melted coconut oil (or butter), erythritol, almond milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in a handful of chopped walnuts or pecans.
- If you prefer a sweeter bread, increase the amount of erythritol to 1/3 cup.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg