Ingredients
- 2 cups almond flour
- 3 large eggs
- 1 medium zucchini (grated and squeezed to remove moisture)
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup honey or maple syrup
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1 tbsp poppy seeds or chopped nuts (for texture)
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
- In a bowl, whisk the eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
- Stir in the almond flour, baking soda, and salt until well combined. Gently fold in the grated zucchini.
- If using, fold in the poppy seeds or chopped nuts at this point.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- This recipe makes 8–10 slices.
- For a fruitier twist, add blueberries to the batter.
- A glaze made from lemon juice and powdered sugar on top adds a nice finish.
- For a warmer citrus flavor, use orange zest and juice instead of lemon.
- To create a more bread-like texture, swap half of the almond flour for oat flour.
- Store at room temperature for up to 3 days or refrigerate for up to a week. To freeze, slice and wrap individually for easy grab-and-go options.
- Prep Time: 10–15 minutes
- Cook Time: 45–50 minutes
- Category: Baked Good
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
