Posted on: 10/09/2018
Yields: 9 servings (1 inch thick slices)
Ingredients:
1/2 cup butter, softened
2 tablespoons granulated sweetener of choices (stevia, splenda, etc)
3 large eggs
1 tablespoon lemon juice
1 tablespoon lemon zest (about 2 lemons)
1 teaspoon vanilla extract
2 cups almond flour
2 teaspoons baking powder
1/4 teaspoon salt
Directions:
Preheat oven to 325*F. Line a 9×5 loaf pan with parchment paper or grease well.
In a large bowl, beat butter and sweetener together until fluffy
Beat eggs, lemon juice and zest, and vanilla extra into butter.
Stir in almond flour, baking powder, and salt.
Wrap the grated zucchini in cheese cloth or several paper towels. Squeeze to remove as much moisture as possible. Add into batter and stir until incorporated.
Fold blueberries into batter and pour into prepared loaf pan.
Bake for 60-70 minutes or until a toothpick comes out of the center of the loaf clean. Cool completely before removing from pan.
Tips and Tricks:
Grate the zucchini and leave in colander in the sink while preparing other ingredients to release maximum moisture
Recipe adapted from WholesomeYum.com