Almond Flour Lemon Zucchini Bread
Almond Flour Lemon Zucchini Bread a tender, gluten-free loaf made with almond flour, fresh zucchini, and bright lemon flavor. This moist and flavorful bread is light, naturally sweetened, and perfect for breakfast, snack, or desser.
Ingredients
- 2 cups almond flour finely blanched
- 1 medium zucchini grated and squeezed dry
- 3 large eggs
- ⅓ cup erythritol or monk fruit sweetener
- ¼ cup melted butter or coconut oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- Pinch of salt
- Optional glaze: ½ cup powdered erythritol + 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line and lightly grease a loaf pan with parchment paper.
- Grate zucchini and squeeze out excess moisture with a towel or cheesecloth.
- Whisk almond flour, baking powder, and salt in a medium bowl.
- In another bowl, whisk eggs, then mix in sweetener, melted butter, lemon zest, juice, and vanilla.
- Stir dry ingredients into wet mixture until combined, then fold in zucchini gently.
- Pour batter into pan, smooth the top, and tap to remove air bubbles.
- Bake 45–50 minutes until golden and a toothpick comes out clean; cover with foil if browning too fast.
- Cool 10 minutes in the pan, transfer to a rack, then drizzle with glaze once fully cooled.