Keto Lemon-Blueberry Zucchini Bread
Arthur Andrew Medical
Keto Lemon-Blueberry Zucchini Bread is a delicious recipe everyone should try, whether following the keto diet or not. It is very simple to prepare and can be served on any occasion, as a dessert, or simply to make your children happy for breakfast. If you like crunchy texture, try adding chopped nuts like almonds or walnuts. You can unleash your imagination and drizzle it with different types of glaze.
1/2 cup Butter, softened
3/4 cup Keto Powdered Sugar
3 large Eggs
1 tablespoon Lemon Juice
½ tablespoon Lemon Zest
1 teaspoon Vanilla Extract
2 cups Almond Flour
2 teaspoons Baking Powder
A pinch of Salt
1 1/2 cup Zucchini, grated
1 cup Blueberries
Preheat the oven to 325F. Grease approximately 9x5 inch a loaf pan.
Use a clean kitchen cloth to squeeze grated zucchini, to remove the liquid. You can also season them with salt and place in a colander for about 20 minutes.
In a mixing bowl, whisk softened butter and keto powdered sugar until fluffy.
In another bowl, lightly beat the eggs. Add in lemon zest, lemon juice, and vanilla extract. Mix well to combine.
Add almond flour previously combined with baking powder and a pinch of salt.
Add in zucchini and use a wooden spoon to combine until homogeneous.
Add blueberries and stir.
Pour the batter into the loaf pan and level the surface with a spatula.
Bake for 1 hour.
Remove from the oven and let it cool in the pan.
Serve and enjoy.
- The loaf pan should be 9x5 inches.
- You can prepare a lemon glaze by combining 1/4 cup keto powdered sugar and 5 teaspoons of lemon juice. Drizzle lemon glaze over cooled bread.
- Or keto powdered sugar, you can blend erythritol in a high-speed blender until fluffy. You can also use monk fruit sweetener.
- After drizzling the bread with lemon glaze, top it with fresh blueberries and a few mint leaves.