I love this bread. It turns out very moist and delicious. I did not have any lemon zest, so I used lemon flavoring and it was still very good. I used the Honey Tree artificial honey. I eat a slice every morning and top it with my homemade blueberry jam.
Ingredients:
- 2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 tablespoons of poppy seeds
- 1 1/2 cups of grated zucchini {about half of a large zucchini, see below for instructions on how to properly prepare}
- 2 tablespoons fresh lemon zest
- 1/4 cup local honey (Honey tree artificial honey from Walmart)
- 1/4 cup Waldon Farms apple butter
- 3 large eggs
Grate the zucchini just as you would a block of cheese by using a coarse grater. After you’re done grating and in order for the bread to bake to the right consistency, you”ll want to squeeze the excess moisture out of the zucchini. In my experience, the most effective way to do this is to take a small handful at a time and squeeze the zucchini over the sink. After you’ve squeezed all the water out, lay that zucchini out on a tea towel. Allow to air-dry for about 10 minutes, then use the towel to pat the remaining water out of the zucchini.
In a small mixing bowl with a hand-mixer blend together the eggs, honey and applebutter. Then gently whisk in the lemon zest and zucchini. In a separate bowl sift or combine well together the blanched almond flour, sea salt, baking soda and poppy seeds. Now pour in the wet ingredients and mix well.
This recipe will fit a 1 pound bread loaf pan. Line your pan with parchment paper or grease it well with coconut oil. Pour the batter in the pan and bake for about 45 minutes. The loaf will be ready to eat when you insert a toothpick in the center and it comes out clean. It might be a little soft when you remove it from the oven, so it is best to let it cool completely before cutting.
12 slices; 5 carbs
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