lemon zucchini bread

Lemon Zucchini Bread

Recipe Creator ,Chef Taffiny Elrod
This cheery loaf is a perfect “tea time or anytime” treat.
Prep Time 30 minutes
Cook Time 45 minutes
Servings 12servings
Calories 158.92kcal

Ingredients

Cream Cheese Frosting

Instructions

  • Preheat oven to 350℉ and grease an 8×4.5 loaf pan.
  • Squeeze the grated zucchini in a kitchen towel to remove excess liquid and set aside. You want to get rid of most of the excess liquid, but don’t dehydrate it completely.
  • In a small mixing bowl, stir together the Keto Chow, coconut flour, and baking powder.
  • In a large mixing bowl, beat the eggs until frothy, then beat in the avocado oil, granulated sweetener, and lemon zest.
  • Mix the dry ingredients into the wet ingredients, then stir the zucchini into the batter.
  • Pour the batter into the prepared loaf pan and place on a rack set in the center of the oven.
  • Bake for about 50 minutes, until the loaf is golden and a tester comes clean from the center of the cake.
  • Place the cake on a cooling rack and cool completely.
  • While the cake is cooling, make the frosting. In a large mixing bowl, beat the cream cheese with an electric mixer until it’s light and has increased in volume.
  • Add the powdered sweetener and the extracts and beat until light and fluffy.
  • When the cake is completely cool, frost it with the cream cheese frosting.
  • Cake will keep, tightly wrapped, in the refrigerator for up to five days.

Nutrition

Serving: 1 Slice .6” wideCalories: 158.92kcalCarbohydrates: 20.44gProtein: 4.96gFat: 13.9gSaturated Fat: 5.26gPolyunsaturated Fat: 1.22gMonounsaturated Fat: 6.25gTrans Fat: 0.22gCholesterol: 51.17mgSodium: 188.67mgPotassium: 206.65mgFiber: 1.81gSugar: 1.4gVitamin A: 356.64IUVitamin C: 12.41mgCalcium: 109.25mgIron: 0.43mgSugar Alcohol: 16.39gNet Carbs: 2.24g