Plus basic baking supplies. Check out my breakfast cake how I do it. Thanks for your support! Almond flour really needs a good binder like eggs. I used Suger Free maple syrup and added 2 scoops of Lady Boss protein powder. No measurements were given in recipe. Whisk until smooth. Do you think subbing date syrup or applesauce would work instead of maple syrup/honey? (Which didn’t work out too well) He felt so bad that he went out and bought me 3 lemons, so there is definitely more bread in the near future! Glad you enjoyed the recipe, Migail. Used 3.5 not 3.33 cups almond flour. Can I substitute lemon for orange? I am not sure. I have not tried other substitutes. everbody loves it. Really lovely and easy to make. And yes, parchment paper is a must! Recipes and images are a copyright of Overall, in baking you have to follow the recipe exactly 99% of times. The boys don’t even know it’s there. Wow! Calories are provided for info purposes. I was surprised at how good this is for such healthy ingredients. there are no domes. You HAVE to make it. Super popular recipe and you can use up a bag and freeze them. I am diabetic and looking for low sugar/carb recipes and this one is tops. excellent taste for a gluten free loaf. It was sweet enough. All those are healthy and good for us. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. Sprinkle sliced almonds over the bread… Combine flour, baking powder, and salt in a medium bowl and whisk together. While the bread is cooling, make the lemon glaze. The Best Homemade Zucchini Bread. This has to be one of the easiest and most delicious zucchini breads that I have made! Try to add 1/2 tsp of baking soda next time or mix in baking powder and soda with almond flour first. Whisk until combined. The O blood type works best with certain foods and findng the right foods can be a challenge. I’m imagining it would throw things off, as it would be somewhat more absorbent than almond flour, but any chance that brown rice flour could work, do you think? Perfect proportions, not too sweet, not too sour. I made this today. !I I shop every two weeks due to pandemic & yesterday bought all the ingredients EXCEPT the zucchini!! Almond flour is essentially finely ground blanched almonds. In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. I saw your recipe for lemon almond bread. I assume date syrup is sweet and sticky then yes. Excellent bread, great flavour, I added a 1/4 cup of Krisda chocolate chips, but the recipe honestly doesn’t even need them it’s that good. You can freeze slices, it thaws fast. No refined sugar, no flour, no oil. Maybe that’s the case. Thanks so much for the recipe. I will add more lemon next time and will use fresher almond flour. Your life will be so much easier during those 3 minutes. Will try it again and add less liquid or I would add perhaps 1/4 rice flour or variation to alter the texture. I absolutely loved the lemony flavor. Each recipe has a recipe card that lists complete ingredients, amounts and instructions. of coffee:)) Just the right amount of sweetness, not too sweet. Your recipes are fantastic. Glad you enjoyed the recipe, Tamalika! Delicious. Perfect texture and delicious taste. Zesting “empty” lemon halves is no joke. Hi Ellie. I apologize for the late response. Can’t thank you enuf for this amazing recipe. I was thinking of using an equivalent amount of melted butter and adding sweetener it, do you think this would work? Yes, totally acceptable. Good thing there isn’t a zucchini shortage this time of year. Hi! Concerned about the almond flour but it was wonderful, whole family enjoyed it. Nutritional info is provided for informational purposes only and to the best knowledge. Does your cake have a really sharp lemony flavour, as I often find lemon cakes a bit lacklustre, but love the flavour… If you think it would work I was going to double (or even triple!) I am so excited to try this recipe – I love your almond flour banana muffins!! I most definitely will be trying others on your site. They are delicious! I realize the lemon almond recipe yields only 1 loaf. Leave a comment below and share a photo on Instagram. Ella . Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Stir to combine. Used 2 lemons (zest & juice) and 50/50 maple syrup and honey. Will make again! Fantastic! I feel like I may be able to bake once in a while and have people that don’t have celiac enjoy them. Thank you so much, I will be trying more of your recipes! Enjoy a slice for breakfast, as a snack, or dessert. It’s good, and I’m sure it’s cooked all the way, but is too moist. If you make a purchase, we will receive a small commission at no extra cost to you. I’ll try baking the batter in muffin top style, since they prefer the top. Next time I’m going to try with the blueberries! Thanks for sharing! I made this as directed, but had to add some unsweetened applesauce, since I ran out of oil and it turned out amazing. I mean I will put blueberries in next time.Sorry? Can I make an adjustment in the recipe if I accidentally squeezed out the liquid from the zucchini prior to finalizing which recipe I wanted to try? Hey Amanda! I think you can use plain yogurt or applesauce with a bit of sweetener. Grain-Free Lemon Zucchini Bread Recipe. Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Fold in zucchini and lemon zest. For inexperienced bakers like me it would be super helpful if you could share a picture of what your zest and zucchini looks like before adding to mixture. It’s that good. I didn’t change a thing and it came out perfectly. Thank you.. That is so amazing to hear! Stir in the zucchini and pour the batter into the prepared loaf pans. Glad everyone enjoyed the recipe, Jo! first I have been looking for bread options for my blood type. Very easy to make and was delicious! Lost 38#’s in 1st 3 mo. Required fields are marked *. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest Stir in the dry ingredients until combined. I don’t eat sugar or anything sweet I reduce the amount of honey. Thank you, Please let me know how it turns out. We love sitting around the table with good food, good conversation, and good friends and family! I can’t wait to make this bread. If so, it conducts more heat. Delicious!!! Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside. Great for dessert and healthy enough for breakfast or snack. Applesauce – I don’t think so unless you are ok with not sweet bread at all. Packed with flavor and nutrition, the bakery-style zucchini loaf is great for serving to guests or taking as a healthy on-the-go snack.. Pour the batter into a … Excellent. The information on this website is for educational purposes only. I made this with summer squash instead of zucchini. Carefully remove the loaves from the pans. Give it a squeeze before adding. Thoughts on why the rest wouldn’t crust up or bake all the way? Just made this recipe for the first time. This site is extremely helpful to eating right for us O blood types. Fantastic! Next time, I’ll use a cup if that makes it better. We have a cabin and when people come to visit they bring all kinds of things and leave them behind. Ellie try making a pitted date purée for your sweetener. We are working on some website updates. Will make again ? I love thats it’s dairy and gluten free! Have to buy almond flour. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. My husband used my lemon for his ice tea, so I had to use bottled juice and dried lemon peel. Hi, Lemon Zucchini Bread-this is the BEST zucchini bread recipe! Great recipe! Should be fine. It is very moist. Absolutely delicious! Join today and start saving your favorite recipes, Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. delicious bread!?? :) Let me know how it goes. It’s cooling so don’t know how it tastes, but it smells delicious! Cake, as good as it was the first try, is even better! Will post a picture later. In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and … My family and friends have all loved it. They worked fine. Otherwise, not sure why you had to adjust the cooking time. Stir until combined. If you don’t want to use zucchini, the lemon almond bread would be a good one for you. Thank you Olena for the brilliant recipe! My husband loves this glass lemon juicer for his morning lemon water. Pour bread batter into prepared pan. It will blow your mind! It is there now! Stir in zucchini. Stir in reserved dry ingredients and pour into prepared loaf pan. Why this recipe is awesome The zucchini adds a healthy dose of veggie s into this baked good, but also gives the bread the perfect level of moisture. ? We don’t always make the glaze, it’s good with or without. So, the almond flour was a challenge and am I ever glad I found this recipe! Thanks for sharing. Wonderful! This is my 4th time using this recipe. My husband is allergic to nuts but this recipe sounds amazing! Pecans would be fabulous with this bread! I think you will appreciate my zucchini madness because I also created a new zucchini recipe that is going to knock your socks off. Same time for glass dish? Ingredients 1-1/2 cups grated zucchini 1/3 cup lemon juice 4 eggs 1/2 cup coconut milk or almond milk 2-1/4 cups almond flour 1/2 cup coconut flour 1/2 cup coconut sugar 1/2 tsp. Doing triple dose this time. Wished I would have had poppy seeds. Gave it 5 stars without even baking it. It’s a great recipe! We added the poppy seeds and also replaced one of the eggs with chia seeds. Made my day hearing how much this zucchini bread blew your mind hehe. This page may contain affiliate links. It was delicious. Read More, Your email address will not be published. Glad you enjoyed my recipe, Emily! Now that I. looked again. ? Thank you in advance for your answer! When you measure the almond flour, I would recommend using a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup (to make sure you get an accurate amount). I’m an inexperienced baker and first time zucchini bread eater. To thaw, just leave on a counter for 3-4 hours. Almond flour baked goods come out with very good firm and yet moist texture but definitely do not look like bakery style white flour muffins cause there is no gluten for those domes etc. i love it for no sugar and oil. Thank you for sharing this lovely recipe. Hi Michele! Originally from Ukraine, I grew up on real food. Thank you. Love this recipe, you can make it so many different ways, with green chilies and diced onion is another option! Delicious flavor. I am very excited to have this in my recipe book now! This way small vegetable pieces will distribute more evenly throughout the batter. Love this recipe especially with the lemon! And about the baking dish. So happy this recipe is such a hit with your friends and family Desiree! Yummmmm. I make two at a time that’s how much I like it! I made this recipe as muffins (per suggestion of my 5-year-old) since we don’t have the loaf pan. Just made the banana one. Delicious! Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. Delicious!! That is so amazing to hear! Just didn’t deliver in the flavor department. We enjoyed a loaf and shared one with our friends. You assume full responsibility and liability for your own actions. This Lemon bread turned out awesome! In case you are new to the whole almond flour craze or are wondering if you can use any other flour. Yummy. It is delicious. Thank you for your lovely recipe, hope to hear back from you soon! Use your fingers :), Hello, I would love to bake this bread but I am a diabetic and maple syrup/honey sends my blood glucose levels very high. Finally fold in grated zucchini and chopped toasted nuts. 1/2 maple syrup will work too. Every now and then I have to figure out ways to use things that I don’t usually buy. One mistake I made was I used 3 1/2 cups of almond flour instead of 3 1/3 cups but it didn’t seem to make a big difference. Delicious!!! 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