For those embracing a low-carb lifestyle, the craving for familiar baked goods can be a challenge. This keto lemon zucchini bread recipe offers a satisfying solution, delivering a moist, flavorful, and guilt-free treat. By swapping traditional flour for grain-free almond flour and sugar for keto-friendly sweeteners like Swerve, this recipe recreates the comforting experience of homemade zucchini bread without the carb overload. The combination of bright lemon flavor and the added moisture and texture from zucchini creates a delightful summer flavor profile.
Why Zucchini in Bread?
Zucchini is a fiber-rich vegetable that perfectly complements low-carb and keto lifestyles. Its mild flavor makes it a versatile ingredient that can be spiralized into noodles, sliced into ribbons, or incorporated into baked goods. In this quick bread, zucchini provides fiber, texture, and moisture, blending seamlessly with the lemon for a classic summer taste.
Key Ingredients and Their Roles
- Almond Flour: The base of this keto bread, almond flour provides a nutty flavor and a tender crumb.
- Coconut Flour: When combined with almond flour, coconut flour helps to create a moist, tender, and sliceable loaf, mimicking the texture of traditional zucchini bread.
- Swerve: A keto-friendly sweetener that replaces sugar without spiking blood sugar levels. Both granular and confectioners Swerve are used in this recipe.
- Eggs: Provide structure and richness to the bread.
- Coconut Oil: Adds moisture and contributes to the bread's tender texture.
- Lemon Juice and Zest: Infuse the bread with a bright, citrusy flavor.
- Zucchini: Adds moisture, fiber, and a subtle sweetness to the bread.
- Baking Powder and Baking Soda: Leavening agents that help the bread rise.
- Salt: Enhances the flavors of the other ingredients.
- Xanthan Gum: Helps to bind the ingredients and create a more cohesive crumb.
Recipe Variations and Substitutions
- Flour Substitutions: While almond flour is the preferred choice, cashew flour may work as a substitute due to its similar fat and structure. For a nut-free option, sunflower seed flour could be used, but it may turn green from the leavening agents.
- Sweetener Substitutions: Maple syrup or honey can be used in place of Swerve, but the flavor will vary. Granulated monk fruit sweetener may also be a viable alternative.
- Xanthan Gum Substitute: If you don't have xanthan gum on hand, arrowroot powder can be used as a substitute.
- Add-ins: Enhance the flavor and texture of your keto lemon zucchini bread with additions like poppy seeds, berries (blueberries, strawberries, or raspberries), or chopped walnuts.
Step-by-Step Instructions
Here are two versions of the keto lemon zucchini bread recipe, combining elements from the user-provided information:
Recipe 1## Ingredients:
- 3 cups almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 cup Swerve granular erythritol-based sweetener
- 1/2 cup coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 1/2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 2 cups fresh zucchini, shredded
Glaze:
- 1 cup Swerve confectioners erythritol-based sweetener
- 2 1/2 tablespoons lemon juice
Instructions:
- Prepare the oven and pan: Preheat the oven to 325 degrees Fahrenheit. Line a 1.5-quart loaf pan with parchment paper.
- Combine dry ingredients: In a mixing bowl, mix the almond flour, salt, baking powder, and xanthan gum. Spoon and level out your almond flour to ensure the correct amount.
- Combine wet ingredients: In a separate mixing bowl, whisk the Swerve into the coconut oil before adding the other ingredients. Once whisked, add eggs, vanilla, lemon juice, and lemon zest.
- Combine wet and dry: Combine the wet and dry ingredients.
- Add Zucchini: It is really important to get most of the moisture out of the zucchini. Put grated zucchini in a kitchen towel or cheesecloth, squeeze gently over a sink to release the extra moisture, and pat dry. Fold the zucchini into the batter.
- Bake: Transfer to the prepared loaf pan and bake in the oven for 55-65 minutes, but check at the hour mark so it doesn't overcook. If it's browning too much toward the end of bake time, cover with foil. A toothpick inserted in the middle will come out clean when the almond flour zucchini bread is cooked through.
- Cool: After the loaf has cooled slightly, drizzle the loaf with glaze.
- Make the glaze: Whisk together Swerve confectioners and lemon juice.
Recipe 2## Ingredients:
- 4 large eggs
- 2 tablespoons lemon zest
- 5 1/2 tablespoons lemon juice
- 1/2 cup allulose, granulated
- 1/2 cup Swerve granular erythritol based sweetener
- 1/2 cup canola oil
- 1 cup coconut flour, finely ground, organic
- 1 teaspoon baking powder, low sodium
- 1/2 teaspoon table salt
- 2 cups fresh zucchini, with skin, chopped
- 2 tablespoons poppy seeds
- 1 cup Swerve confectioners erythritol based sweetener
- 1 tablespoon heavy whipping cream
Instructions:
- Preheat oven: Heat oven to 325°F. Prepare an 8 ½” by 4 ½” loaf pan with parchment paper.
- Combine wet ingredients: In a large bowl, whisk together eggs, oil, 3 tablespoons lemon juice, lemon zest, granulated allulose and granulated erythritol until well combined and frothy.
- Combine dry ingredients: Into a medium bowl, sift together coconut flour, baking powder, baking soda, and salt. Add to egg mix, whisking until well combined.
- Add zucchini and poppy seeds: Fold shredded zucchini and poppy seeds into the batter, scrape into prepared loaf pan and smooth the top.
- Bake: Bake until top is beginning to brown, 45-50 minutes, and cover with foil to prevent burning. Continue to bake until a knife comes out with only a few crumbs (or internal temperature of 190°F), another 25-30 minutes.
- Cool: Cool for 10 minutes in the pan, then remove to a cooling rack until fully cooled, another 20 minutes.
- Make the glaze: In a small bowl, whisk together confectioner’s sweetener, 2 ½ tablespoons lemon juice and heavy cream until pourable. Pour over cooled loaf, using the back of a spoon to gently smooth until evenly covered. Allow to harden (about 30 minutes) before slicing into 8 even slices.
Tips for Success
- Measure Almond Flour Accurately: Use the spoon and level method to avoid using too much flour, which can result in a dense loaf.
- Remove Excess Moisture from Zucchini: Squeeze the shredded zucchini in a kitchen towel or cheesecloth to remove excess moisture, preventing a soggy loaf.
- Prevent Over-Browning: Cover the loaf with foil about 45 minutes into baking to prevent the top from burning.
- Cool Completely: Let the bread cool completely before glazing and slicing to prevent it from crumbling.
- Grease the Pan: Grease the loaf pan and line it with parchment paper to ensure easy removal of the bread.
Serving and Storing
Enjoy a slice of this keto lemon zucchini bread as is, at room temperature, or warmed up for a few seconds in the microwave. For a simple dessert, top a warmed slice with a small scoop of keto-friendly ice cream.
- Storing: Store the bread covered with a kitchen towel on the counter for several days or in the fridge for up to a week.
- Freezing: Freeze individual slices in a sealed Ziploc bag for up to 3 months.
- Make Ahead: Prepare the batter (minus the leavening agents) up to a day in advance and store it covered in the refrigerator.
Troubleshooting
- Bread Sinking in the Middle: This usually happens when there’s too much moisture left in the zucchini or the bread is underbaked. Make sure you squeeze the zucchini really well and bake until a toothpick comes out mostly clean.
- Bread Browning Too Quickly: Cover the lemon bread loosely with parchment paper halfway through baking to prevent the outside from burning.
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