“Low Carb Lemon Blueberry Zucchini Bread will be one of the best quick breads you EVER make! ” Low Carb Lemon Blueberry Zucchini Bread – You must try this recipe.

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Ingredients

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Directions

1. Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
2. In a large bowl, beat together the butter and erythritol, until fluffy.
3. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
4. Beat in the almond flour, baking powder, and sea salt.
5. Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels.
6. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
7. Fold the blueberries into the batter.
8. Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes, until an inserted toothpick comes out clean. Cool completely in the pan.
9. To make the glaze, run the sweetener through a blender to make it powdered. (Alternatively, you can use a powdered sweetener directly, like Swerve Confectioner’s or Sukrin Melis.)
10. Whisk together the lemon juice and powdered sweetener.
11. Drizzle the glaze over the bread.
12. Enjoy 🙂

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Nutrition Facts

Per Serving: 139 calories; 12 g fat; 3 g carbohydrates; 4 g protein.

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Recipe by: Christine P, Photo Credit: Southern Light Studios

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