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!
Servings Prep Time
10slices 10minutes
Cook Time Passive Time
30minutes 40minutes
Servings Prep Time
10slices 10minutes
Cook Time Passive Time
30minutes 40minutes
Ingredients
  • 3 large eggs
  • 1/2cup melted butter
  • 1 lemon juice
  • 1 lemon zest
  • 1tsp Vanilla Extract
  • 2cup almond flour
  • 1/2cup coconut flour
  • 1/4tsp Sea Salt
  • 1cup low carb sweetener
  • 2tbsp baking powder
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.