Keto Lemon Blueberry Zucchini Bread

Blueberry Zucchini Bread

1/2 cup butter (softened)

3/4 cup erythritol (or any granulated sweetener of choice)

3 large Egg

1 tbsp lemon juice

1 tbsp Lemon zest (optional)

1 tsp vanilla extract

2 cup blanched almond flour

2 tsp gluten-free baking powder

1/4 tsp sea salt

1 1/2 cup Zucchini (grated - see note*)

1 cup Blueberries

Lemon Glaze 1/4 cup erythritol powdered in a food processor

4 tsp lemon juice

Instructions (I absolutely plagiarized this from Wholesome Yum - find it at

https://www.wholesomeyum.com/recipes/blueberry-zucchini-bread-recipe-with-lemon-glaze-low-carb-gluten-free/ )

1. Preheat the oven to 325 degrees F (163 degrees C). Line a 9x5 in (23x13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)

2. In a large bowl, beat together the butter and erythritol, until fluffy.

3. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.

4. Beat in the almond flour, baking powder, and sea salt.

5. 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.

6. Fold the blueberries into the batter.

7. 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.

8. To make the glaze, run the sweetener through a blender to make it powdered. (Alternatively, you can use a powdered erythritol. Whisk together the lemon juice and powdered sweetener. Drizzle the glaze over the bread.

Note: Peel zuchini and after grating, keep in water until ready to squeeze out the water and fold into the batter.