LOW CARB KETO ZUCCHINI BREAD (LEMON BLUEBERRY)

INGREDIENTS

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BLUEBERRY ZUCCHINI BREAD

• 1/2 cup Unsalted butter (or coconut oil for dairy-free; softened)
• 2/3 cup Besti Monk Fruit Allulose Blend
• 3 large Eggs
• 1 tbsp Lemon juice
• 1 tbsp Lemon zest (optional)
• 1 tsp Vanilla extract
• 2 cups Wholesome Yum 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 Besti Monk Fruit Allulose Blend
• 1 tbsp Lemon juice

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Grate the zucchini first and set over the sink to drain while preparing other ingredients.
2. 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.)
3. In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
4. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
5. Beat in the almond flour, baking powder, and sea salt.
6. 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.
7. Fold the blueberries into the batter.
8. 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.
9. To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it’s not powdered.) Drizzle the glaze over the bread.