Lemon Zucchini Bread
A keto lemon zucchini quick bread made with almond flour and topped with a lemon glaze.
🍳 Cook: 50 min
Ingredients
| 2 cups | 480 ml | almond flour |
| 2 teaspoons | 10 ml | baking powder |
| 1/2 teaspoon | 2.5 ml | xanthan gum |
| 1/4 teaspoon | 1.3 ml | salt |
| 1/2 cup | 120 ml | coconut oil, melted |
| 3/4 cup | 180 ml | Swerve granular |
| 3 | large eggs | |
| 1 teaspoon | 5 ml | vanilla extract |
| 2 tablespoons | 30 ml | fresh lemon juice |
| 1 tablespoon | 15 ml | lemon zest |
| 1 cup | 240 ml | zucchini, shredded, drained |
| 1/3 cup | 80 ml | Swerve confectioners (glaze) |
| 4 tablespoons | 60 ml | lemon juice (glaze) |
Instructions
- Preheat oven to 325 degrees. Line a loaf pan with parchment paper.
- Mix the flour, salt, baking powder, and xanthan gum. Set aside.
- In a separate mixing bowl, whisk together oil, Swerve granular, eggs, vanilla, and lemon juice.
- Fold in the dry ingredients with the wet. Fold the zucchini and lemon zest into the batter.
- Transfer to the loaf pan and bake for about 50 minutes. If it's browning too much toward the end of bake time, cover with foil. A toothpick inserted in the middle will come out clean when cooked. Place on a wire rack to cool.
- Whisk together Swerve confectioners and lemon juice. Drizzle loaf with glaze.