Servings: 24
Calories: 172kcal
Ingredients
Bread
- 3 cups almond flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups Swerve sugar substitute
- zest of 2 large lemons
- 3 eggs
- 1 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1½ tsp vanilla
- 2 cups grated zucchini
Lemon Glaze
- 2 cups Swerve powdered sugar substitute
- 3 tbsp fresh lemon juice
Instructions
- Preheat oven to 325 degrees F.
- Grease and flour two 8 x 4-inch loaf pans and set aside.
- Whisk salt, baking powder, and baking soda. Set aside.
- Combine sugar and lemon zest. Rub together with your fingers until fragrant.
- Add eggs, olive oil, lemon juice, and vanilla to the lemon sugar mixture and stir until smooth.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in the zucchini and pour the batter into the prepared loaf pans.
- Bake for roughly 60 minutes.
- Carefully remove the loaves from the pans.
- While the bread is cooling, make the lemon glaze by combining Swerve powdered sugar and lemon.
- Drizzle the glaze over the loaves.
- Slice and serve.
Nutrition
Calories: 172kcal | Fat: 17g | Protein: 4g | Carbohydrates: 32g
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