“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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- 1/2 cup Butter (softened)
- 3/4 cup Erythritol (or any granulated sweetener of choice)
- 3 large Egg
- 1 tbsp Lemon juice
- 1 tbsp Lemon zest (optional)
- 1 tsp Vanilla extract
- 2 cup Blanched almond flour
- 2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1 1/2 cup Zucchini (grated – see note*)
- 1 cup Blueberries
- 1/4 cup Erythritol (powdered in a food processor; or use any other powdered or liquid sweetener of choice)
- 4 tsp Lemon juice
- 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.)
- In a large bowl, beat together the butter and erythritol, until fluffy.
- Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
- Beat in the almond flour, baking powder, and sea salt.
- Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels.
- Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
- Fold the blueberries into the batter.
- 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.
- 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.)
- Whisk together the lemon juice and powdered sweetener.
- Drizzle the glaze over the bread.
- Enjoy 🙂
Per Serving: 139 calories; 12 g fat; 3 g carbohydrates; 4 g protein.
Recipe by: Christine P, Photo Credit: Southern Light Studios
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