Keto Lemon Zucchini Bread with Glaze

1 Large zucchini - shredded
1/2 cup Coconut Flour
1/4 cup Fine ground Almond Flour
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
4 large eggs
1 cup Monksweet sugar substitute, or sweetener of choice equivalent to 1 cup
1 tsp lemon extract
1 tsp vanilla extract
2 Tbsp lemon juice
Zest of 1 lemon - 1 tsp reserved for garnish
1/2 cup butter, melted

In a bowl - mix zucchini, eggs, extracts, lemon juice, zest, sugar substitute, and melted butter. In a separate bowl - sift together all dry ingredients. Fold into the wet ingredients. Pour batter into a parchment lined (and oil sprayed) bread pan. Bake 350 degrees for 35-40 minutes - or until completely set in the center. Allow to cool completely before removing from the bread pan.

For the glaze - mix together powdered sugar substitute of choice, lemon juice (to taste), and heavy cream to make a spreadable consistency. Pour over the lemon zucchini bread, and sprinkle with the reserved lemon zest.

Makes 10 servings. Note: Macros listed is for Lemon zucchini bread portion only. It does not include macros for the glaze.


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