INGREDIENTS:
3 eggs, large ( I used 2 eggs + 2 tbsp chia seeds in 2 tbsp water)
1 large lemon, zest and juice of
1/2 cup maple syrup or honey
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1/4 tsp salt
1 cup shredded zucchini, not squeezed
3 1/3 cups almond flour
Applesauce 1/4 c Optional
DIRECTIONS:
Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined.
Add zucchini and almond flour (don’t forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.
CREDITS/NOTES:
If batter seems much thicker than cake batter add a small amount of almond milk. I use half the amount of honey
Super yummy low carb bread Saved from Olena of ifoodreal.com at https://ifoodreal.com/healthy-lemon-zucchini-bread/