Print Recipe
 Keto Zucchini Lemon Bread
This easy keto low carb zucchini lemon bread recipe is sweet & incredibly moist. You’ll love the light and refreshing lemon taste this bread has!
This easy keto low carb zucchini lemon bread recipe is sweet & incredibly moist. You’ll love the light and refreshing lemon taste this bread has!
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 40 minutes
Servings
slices
Ingredients
  • 5 large eggs
  • 1/2 cup melted butter
  • 1 lemon juice
  • 1 lemon zest
  • 1 tsp Vanilla Extract
  • 2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 tsp Sea Salt
  • 1 cup low carb sweetener
  • 2 tbsp baking powder
  • 1 cup shredded zucchini
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 40 minutes
Servings
slices
Ingredients
  • 5 large eggs
  • 1/2 cup melted butter
  • 1 lemon juice
  • 1 lemon zest
  • 1 tsp Vanilla Extract
  • 2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 tsp Sea Salt
  • 1 cup low carb sweetener
  • 2 tbsp baking powder
  • 1 cup shredded zucchini
This easy keto low carb zucchini lemon bread recipe is sweet & incredibly moist. You’ll love the light and refreshing lemon taste this bread has!
Instructions
  1. Preheat oven to 325 degrees. Line a loaf pan with parchment paper. Whisk together eggs, vanilla extract, lemon juice, lemon zest, and butter.
  2. In a separate bowl mix the almond flour, coconut flour, salt, baking powder, and low carb sweetener. Set aside. 
  3. Fold in the dry ingredients with the wet. Fold the zucchini into the batter and combine.
  4. Transfer to the loaf pan and bake for about 30 minutes. 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 cooked. Place on a wire rack to cool.

Sharing is caring!