Lemon Rosemary Zucchini Bread
Ingredients
-
2½
cups
blanched almond flour
-
2
tablespoons
egg white protein powder
-
½
teaspoon
celtic sea salt
-
½
teaspoon
baking soda
-
4
large
eggs
-
¼
cup
maple syrup
-
¼
teaspoon
vanilla stevia
-
1
tablespoon
rosemary, minced
-
1
tablespoon
lemon zest
-
1½
cups
grated zucchini (8 ounces)
Instructions
- Combine almond flour, protein powder, salt, and baking soda in a food processor.
- Pulse in the eggs, maple syrup, stevia, rosemary, and lemon zest.
- Replace the s-blade with a grater attachment and grate the zucchini into the batter.
- Stir the grated zucchini into the batter by hand.
- Transfer the batter to a greased 9 x 5 inch loaf dish.
- Bake at 350°F for 45-55 minutes.
- Cool for 1 hour before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
10g
Sodium
300mg
Cholesterol
200mg
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