So I have been CRAVING lemon pound cake from Starbucks like crazy! I obviously knew that is was not an option so I started to look into copy cat recipes that I could convert into a Keto Recipe. I also had several zucchini I needed to use up asap! That is where the Lemon Zucchini Bread came about. I combined a few different recipes to come up with this moist and really tasty bread.
I started by running my zucchini through my food processor to grate it. You can hand grate it as well, but when you have a 2 year old as your cooking assistant you don't really have time to grate a couple zucchini.
Once it was grated I wrapped it in paper towels and placed it in a bowl to dry out a little. I did not squeeze out the water because I wanted it a little moist, but the paper towels did absorb a lot of liquid. I set that aside while I worked on the rest of the dough.
In my Kitchen Aid mixer I added my butter, Swerve and eggs together, I blended them until smooth. I then added in the lemon juice, lemon zest and vanilla. I mixed it on high until it all combined and fluffy.
I then added in my dry ingredients. I added the Almond flour, baking soda and the salt and mixed it on low just until it was all combined. I then added in the zucchini and hand mixed it in.
I poured it into my parchment paper lined bread loaf smoothed the top , and placed in on the middle rack in the oven.
I let it cook for a hour and then let it cool for an hour.
While it cooled I worked on the lemon icing. It was actually very easy to make so I waited to make it until the bread had cooled for about an hour. I combined powdered Swerve, Fresh lemon juice, lemon zest and butter. I then microwaved it for 30 seconds and stirred until the butter melted and then just slowly poured it on top of the bread.
I stored mine on the counter for 3 days covered. I would store in the refrigerator if you were planning on storing longer.
This bread is very moist and was good with breakfast or as dessert. You will not believe you are eating something low carb and gluten free!
8 Tablespoons of softened butter ( I use salted Kerrygold)
3/4 cup Swerve
2 Tablespoons of lemon juice
1/2 lemon worth of zest
1 tsp vanilla extract
2 cups Almond Flour
2 tsp baking soda
pinch of salt
3 small zucchini shredded ( about 1 1/2 cups)
3 Tbsp of lemon juice
1/2 lemon worth of zest
3/4 cup powdered swerve
1 tsp Butter
Preheat oven to 325º. Line your bread pan (9x5) with parchment paper and set aside.
In large bowl add butter, Swerve and eggs. Mix on high until well combined. Add in Lemon juice, zest and vanilla. Combine on high until fluffy. Add in Almond flour, baking soda and salt. Mix on low until it is all well combined. Add the zucchini in and combine by hand with a spatula until it is incorporated into all of the dough.
Add the dough into the prepared pan and smooth top with a small peak down the middle.
Bake for 60 min. Add more time if needed until a fork comes out clean. Let cool for an hour after baking.
For icing combine lemon juice, powdered Swerve and lemon zest. Whisk together until well combined. Add in butter and microwave for 30 seconds. Whisk together again until all clumps are gone. Let it cool for a minute.
While your icing is cooling remove your bread from the pan and place it on a tray or plate. Pour your icing slowly back and forth over your bread. Let your bread sit for about 20 min to allow the icing to solidify a bit.
Slice and serve :)