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Almond Flour Lemon Zucchini Bread

A delightful, moist loaf that combines the sweetness of fresh zucchini with the zing of lemon, making for a healthy, gluten-free treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Gluten-free
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 3 large eggs
  • 1/2 cup erythritol or monk fruit sweetener Suitable for sugar substitutes
  • 1/4 cup melted butter or coconut oil Can substitute with coconut oil for a dairy-free option
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
Zucchini
  • 1 medium zucchini, grated and squeezed dry Make sure to squeeze out as much moisture as possible
Glaze
  • 1/4 cup powdered erythritol
  • 1 tbsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare a loaf pan by lining it with parchment paper.
  2. Grate the zucchini finely and squeeze out as much moisture as possible. Set aside.
  3. In a large mixing bowl, combine the almond flour, baking powder, and salt. Whisk until well incorporated.
  4. In a separate bowl, whisk together the eggs, sweetener, melted butter (or coconut oil), lemon juice, lemon zest, and vanilla extract until blended.
  5. Carefully combine the wet and dry mixtures, stirring until smooth and creamy.
  6. Gently fold in the prepared zucchini, distributing it evenly through the batter.
  7. Pour the batter into the lined loaf pan, smoothing out the top.
Baking
  1. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool completely before glazing it with the lemon icing made from powdered erythritol and lemon juice.

Notes

Store leftovers wrapped tightly in plastic wrap or an airtight container. Keeps at room temperature for up to 3 days or in the fridge for about a week. Freezing individual slices is also an option.