Low Carb Lemon Blueberry Zucchini Bread
Low Carb Lemon Blueberry Zucchini Bread will be one of the best quick breads you EVER make! Dense, moist, sticky-sweet, and bursting with lemon and fresh blueberries, this Low Carb Lemon Blueberry Zucchini Bread is the bread recipe of summer! – You must try this recipe.
If you are needing an amazing keto breakfast bread, this Low Carb Lemon Blueberry Zucchini Bread recipe is perfect! It can also be used as a dessert too!
The zucchini adds a beautiful moist texture to this bread without an eggy type taste! You could also use raspberries, blueberries, or blackberries in this recipe or a combination of all of the berries together!
Lemon in bread is a general favorite too…. I find that lemon seems to make all my bread’s and cakes sticky, and I love it. Drenched in lemon glaze – is there a better glaze in all the world!
If you like this, you can try similar recipes:
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Low Carb Lemon Blueberry Zucchini Bread
Course: Breakfast, Dessert, SnacksCuisine: American18
servings15
minutes1
hour139
kcalLow Carb Lemon Blueberry Zucchini Bread will be one of the best quick breads you EVER make! Dense, moist, sticky-sweet, and bursting with lemon and fresh blueberries, this Low Carb Lemon Blueberry Zucchini Bread is the bread recipe of summer!
Ingredients
- Blueberry Zucchini Bread:
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
1/4 tsp Sea salt
1 1/2 cup Zucchini (grated – see note*)
1 cup Blueberries
- Lemon Glaze:
1/4 cup Erythritol (powdered in a food processor; or use any other powdered or liquid sweetener of choice)
4 tsp Lemon juice
Directions
- 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!
Notes
- *Grate the zucchini first and set over the sink to drain while preparing other ingredients.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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