Description
A delightfully moist, low-carb zucchini bread made with healthy ingredients, perfect for breakfast or snacks.
Ingredients
Scale
- 1/2 cup Unsalted butter (or coconut oil for dairy-free; softened)
- 2/3 cup Besti Monk Fruit Allulose Blend
- 3 large Eggs
- 1 tbsp Lemon juice
- 1 tbsp Lemon zest (optional)
- 1 tsp Vanilla extract
- 2 cups Wholesome Yum Blanched Almond Flour
- 2 tsp Baking powder
- 1/4 tsp Sea salt
- 1 1/2 cups Zucchini (grated)
- 1 cup Blueberries
- 1/4 cup Besti Monk Fruit Allulose Blend
- 1 tbsp Lemon juice
Instructions
- Grate the zucchini first and set it over the sink to drain while preparing the other ingredients.
- Preheat the oven to 325°F (163°C). Line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, use a hand mixer to beat together the butter and Besti until fluffy.
- Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
- Add in the almond flour, baking powder, and sea salt, then mix.
- Wrap the grated zucchini in cheesecloth or paper towels. Squeeze out moisture and stir into the bowl.
- Fold the blueberries into the batter.
- Transfer the batter to the prepared pan, smoothing the top. Bake for 60-70 minutes, until a toothpick inserted comes out clean. Cool completely in the pan.
- For the glaze, whisk together lemon juice and Besti, then drizzle over the bread before serving.
Notes
Drain zucchini thoroughly to avoid soggy bread. Adjust sweetness to taste; use fresh ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Keto, Zucchini Bread, Low-Carb, Healthy Baking, Gluten-Free