Description
Indulge in a guilt-free treat with this keto-friendly lemon blueberry zucchini bread. Perfectly balanced with zesty lemon and sweet blueberries, this moist loaf uses almond and coconut flour to keep carbohydrates low. It is an excellent, nutrient-dense breakfast or snack that incorporates hidden fresh zucchini for a soft texture and added moisture. Enjoy this bakery-quality loaf fresh from the oven or store it in the freezer for a quick, healthy bite whenever you need one.
Ingredients
7 oz grated zucchini, excess liquid squeezed out
1/2 cup unsalted butter, softened
2/3 cup monk fruit allulose sweetener blend
3 large eggs, room temperature
1 tbsp fresh lemon juice
1 tbsp fresh lemon zest
1 tsp pure vanilla extract
2 cups blanched almond flour
1/4 cup coconut flour
2 tsp aluminum-free baking powder
1/4 tsp sea salt
1 cup fresh or frozen blueberries
Instructions
Preheat your oven to 325°F and line an 8.5×4.5 inch loaf pan with parchment paper.
Grate the zucchini and drain well before mixing.
In a large bowl, cream together the softened butter and sweetener until light and fluffy.
Add the eggs, lemon juice, lemon zest, and vanilla extract, beating until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.
Fold in the grated zucchini and gently stir in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely on a wire rack before slicing and serving.
Notes
Ensure you squeeze the zucchini very thoroughly to avoid a soggy bread. You can substitute the monk fruit blend with erythritol if preferred. Store in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American