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To make Keto Lemon Zucchini Bread, you need: - 2 cups finely grated zucchini (about 2 medium zucchinis) - 1/4 cup unsweetened apple sauce - 1/2 cup almond flour - 1/2 cup coconut flour - 1/2 cup erythritol (or another keto-friendly sweetener) - 3 large eggs - 1/4 cup coconut oil, melted - 2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon vanilla extract Each slice of this delicious bread has about: - Calories: 120 - Total Fat: 8g - Carbohydrates: 6g - Fiber: 2g - Protein: 4g - Net Carbs: 4g These numbers make this recipe a great choice for anyone on a keto diet. Here’s what you will need for this recipe: - A 9x5-inch loaf pan - Mixing bowls (one large and one medium) - Whisk for mixing dry ingredients - Grater for the zucchini - Spatula for smoothing the batter - Toothpick to check for doneness - Parchment paper for easy removal Having these tools ready will help you bake the best Keto Lemon Zucchini Bread. Check the [Full Recipe] for detailed instructions on how to bring this dish to life. To start, gather your ingredients. You need two cups of finely grated zucchini. This is about two medium zucchinis. Use a clean kitchen towel to squeeze out extra water from the zucchini. This helps keep your bread from getting too soggy. Next, get a 9x5-inch loaf pan. Grease it or line it with parchment paper. This makes it easy to remove the bread later. 1. Preheat the Oven: Set your oven to 350°F (175°C). 2. Mix Zucchini and Apple Sauce: In a large bowl, mix the grated zucchini with 1/4 cup of unsweetened apple sauce. 3. Add Wet Ingredients: Crack three large eggs into the bowl. Pour in 1/4 cup of melted coconut oil, 2 tablespoons of lemon juice, the zest from one lemon, and 1 teaspoon of vanilla extract. Stir well. Make sure everything blends nicely. 4. Combine Dry Ingredients: In another bowl, whisk together 1/2 cup of almond flour, 1/2 cup of coconut flour, 1/2 cup of erythritol, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. 5. Mix Dry and Wet: Slowly add the dry mix to the wet mix. Stir until just combined. Some lumps are okay; do not overmix. 6. Pour and Smooth: Pour the batter into your loaf pan. Use a spatula to smooth the top. 7. Bake: Place in the preheated oven. Bake for 50-60 minutes. Check with a toothpick in the center. It should come out clean. 8. Cool: Once baked, take it out of the oven. Let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy your Keto Lemon Zucchini Bread warm or at room temperature. For a beautiful touch, dust it lightly with powdered erythritol. Add thin slices of lemon on the side for garnish. This makes the bread look fancy and adds extra flavor. You will love how moist and zesty this bread is. Get ready to impress your friends and family with this easy and delicious recipe! To get that perfect texture, start with your zucchini. Grate it finely. This helps the zucchini bake evenly. If your zucchini is very watery, squeeze it in a towel. This step removes extra moisture. Combine wet and dry ingredients gently. Mix until just combined. Overmixing can make your bread dense. One common mistake is not measuring ingredients correctly. Use a scale for accuracy. Another mistake is skipping the eggs. Eggs bind the bread and add moisture. Make sure to use fresh baking powder. Old baking powder can affect the rise. Lastly, don’t forget to let it cool. Cutting too soon may lead to a crumbly loaf. You can add fun flavors to your bread. Consider mixing in nuts, like walnuts or pecans. These add a nice crunch. You might also try dried fruits, like cranberries or blueberries. If you want more zest, add extra lemon zest or even some poppy seeds. These add both flavor and a lovely look. {{image_2}} If you want a gluten-free version, you can still enjoy this bread. Almond flour and coconut flour are already gluten-free, so you’re on the right path! Just make sure your baking powder is also gluten-free. This way, you can have a soft and tasty loaf without any gluten. You can mix up the flavor by using orange instead of lemon. Just replace the lemon zest and juice with fresh orange zest and juice. This change gives a sweet and citrusy twist. You might even add a pinch of cinnamon for warmth. It’s a fun way to switch things up! To make this bread vegan, swap the eggs for flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also use unsweetened yogurt or silken tofu as an egg replacement. This keeps the bread moist and soft. Remember, using these substitutes might change the texture a bit, but it will still taste great. For the full recipe, check out the details above! After you bake your Keto Lemon Zucchini Bread, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil. Store it in an airtight container at room temperature for up to three days. If you live in a hot area, keep it in the fridge for better freshness. Want to save some bread for later? You can freeze it! Cut the bread into slices. Wrap each slice in plastic wrap. Then, place the slices in a freezer-safe bag. This way, they won’t stick together. Your bread can last up to three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. To enjoy your Keto Lemon Zucchini Bread warm, you can reheat it easily. Place a slice in the microwave for about 15-20 seconds. You can also use a toaster oven at 350°F (175°C) for about 5 minutes. This will make the bread warm and soft again, just like fresh out of the oven. Find the full recipe for more delicious details! This bread is low-carb because it uses almond flour and coconut flour. Both of these flours have fewer carbs than regular flour. Also, we use erythritol as a sweetener, which has no calories. Together, these ingredients keep the carb count low while still tasting great. Each slice of this bread is a guilt-free treat that fits well into a keto diet. Yes, you can swap erythritol for other keto-friendly sweeteners. Stevia and monk fruit are great options too. Each sweetener has a different level of sweetness, so you may need to adjust the amount. Always taste your batter before baking to ensure it's sweet enough for your liking. This allows you to make it just right for your taste buds. This bread lasts for about a week when stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, you can freeze it. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. This way, you can enjoy your Keto Lemon Zucchini Bread whenever you want. For the best taste, thaw it in the fridge or at room temperature before eating. Check out the Full Recipe for more details on storage! This guide on Keto Lemon Zucchini Bread covers ingredients, tools, and steps for success. You learned preparation tips, baking instructions, and cooling advice. I shared tricks for perfect texture and ways to avoid mistakes. You can explore gluten-free options, flavor swaps, and vegan choices. Finally, I detailed storage tips and answered common questions. With these tips, you can bake a tasty, low-carb bread that delights anyone. Enjoy your baking journey!

Keto Lemon Zucchini Bread

Discover the perfect treat with this delicious Keto Lemon Zucchini Bread! Made with fresh zucchini, almond and coconut flour, and a zesty lemon kick, this bread is low-carb and utterly moist. Ideal for breakfast or a snack, it's quick to make and will impress everyone. Click through for the full recipe and enjoy the delightful combination of flavors that makes this Keto Lemon Zucchini Bread a must-try!

Ingredients
  

2 cups finely grated zucchini (about 2 medium zucchinis)

1/4 cup unsweetened apple sauce

1/2 cup almond flour

1/2 cup coconut flour

1/2 cup erythritol (or another keto-friendly sweetener)

3 large eggs

1/4 cup coconut oil, melted

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.

    In a large bowl, combine the grated zucchini and apple sauce. If using fresh zucchini, you may want to squeeze out excess moisture using a clean kitchen towel.

      Add the eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract to the zucchini mixture. Stir well until all ingredients are fully combined.

        In another bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; some lumps are okay.

            Pour the batter into the prepared loaf pan and smooth the top with a spatula.

              Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

                Once baked, remove from the oven and allow to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.

                  Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 10 slices

                    - Presentation Tips: Serve the zucchini bread warm or at room temperature, dusted lightly with powdered erythritol for a beautiful finish, and garnish with thin slices of lemon on the side. Enjoy your deliciously moist and zesty Keto Lemon Zucchini Bread!