Ingredients
Main Ingredients
- 2 cups grated zucchini Squeeze out excess moisture before using.
- 1 cup almond flour Can substitute with hazelnut flour.
- 1/2 cup coconut flour
- 1/2 cup erythritol or preferred sweetener Adjust to taste.
- 3 large eggs Can substitute with flax eggs for vegan option.
- 1/4 cup melted coconut oil or butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 cup fresh or frozen blueberries Fold in gently.
- Chopped nuts (optional, such as almonds or walnuts) Can be added for crunch.
- Glaze (optional) Drizzle before serving if desired.
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the grated zucchini, eggs, melted coconut oil, vanilla extract, and lemon juice until well combined.
- In another bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries and chopped nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle with glaze if desired before serving.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 7gProtein: 4gFat: 9gSaturated Fat: 6gSodium: 150mgFiber: 2gSugar: 1g
Notes
This zucchini bread is perfect on its own or served with a pat of butter. Storing in an airtight container helps retain freshness.
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