Lemon Zucchini Bread
Ingredients
-
1
cup
grated zucchini
-
3
cups
blanched almond flour
-
¼
cup
gluten free oat flour
-
1
tablespoon
ground flaxseed
-
1 ½
teaspoons
baking powder
-
1
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
3
large
eggs
-
1
teaspoon
vanilla extract
-
½ – ⅔
cup
maple syrup or agave
-
¼ to ⅓
cup
lemon juice
-
1
tablespoon
lemon zest
-
optional
lemon extract
-
optional
lemon slices for garnish
Instructions
- Prepare a loaf pan by lining it with parchment paper and set aside the grated zucchini in a colander.
- In a large bowl, whisk together the almond flour, oat flour, flaxseed, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, vanilla, maple syrup, and lemon juice until smooth.
- Combine the wet ingredients with the dry ingredients and mix gently. Fold in the zucchini and lemon zest.
- Transfer the batter to the prepared loaf pan and optionally place lemon slices on top.
- Bake in a preheated oven at 350°F for 40-50 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan, then chill for 10 minutes in the fridge before slicing.
Nutrition Facts (estimated)
Servings
9-11 slices
Calories
249
Total fat
7g
Total carbohydrates
18.1g
Total protein
6.9g
Sodium
165.8mg
Cholesterol
50.7mg
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