Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or snack.
Author:Olena of ifoodreal.com
Prep Time:8 minutes
Cook Time:50 minutes
Total Time:58 minutes
Yield:10 slices 1x
Category:Muffins and Quick Bread
3 eggs, large
1 large lemon, zest and juice of
1/2 cup maple syrup or honey
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1/4 tsp salt
1 cup shredded zucchini, not squeezed
3 1/3 cups almond flour
Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
Add zucchini and almond flour (don’t forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.
Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.
Almond flour does not contain gluten like wheat. Nor it is thirsty like coconut flour. All flours differ. You have to use almond flour in this recipe.
Feel free to add 1/2 cup blueberries or 1 tbsp of poppy seeds to the batter.
And about the baking dish. This bread will not stick and should slide right out of your baking dish if you spray it with cooking spray. You do not have to use parchment paper but I included that recommendation just in case.
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