Here is a “healthy recipe” I have made several times—my zucchini plant went nuts this summer.
Blueberry Zucchini Bread (adapted from Wholesomeyum.com)
1/2 cup Unsalted butter (or coconut oil for dairy-free; softened)
2/3 cup - Monk Fruit, Allulose Blend, erythritol, etc
3 large Eggs (room temp)
1 tbsp Lemon juice
1 tbsp Lemon zest (optional)
1 tsp Vanilla extract
2 cups Blanched Almond Flour
2 tsp Baking powder
1/4 tsp Sea salt
1 1/2 cups Zucchini (grated)
1 cup Blueberries
Lemon Glaze
1/4 cup artificial sweetener
1 tbsp Lemon juice
INSTRUCTIONS
Grate the zucchini first and set over the sink to drain while preparing other ingredients.
Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
In a large bowl, use a hand mixer to beat together the butter and sweetener, until fluffy.
Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
Beat in the almond flour, baking powder, and sea salt.
Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl and mix well.
Fold the blueberries into the batter.
Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes, until an inserted toothpick comes out clean. Cool completely in the pan.
To make the glaze, whisk together the lemon juice and sweetener. Drizzle the glaze over the bread
Recipe Notes
Serving size: 1 slice, 1/2″ thick
Amount per serving. Serving size in recipe notes above.
Calories 139
Fat 12g
Protein 4g
Total Carbs 5g
Net Carbs 3g
Fiber 2g
Sugar 2g