Gluten-Free Lemon Zucchini Blueberry Bread
Gluten-Free Lemon Zucchini Blueberry Bread
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
- 1/2 cup butter, softened at room temperature
- 3/4 cup Erythritol (or any granulated sweetener of choice), but I used Swerve
- 3 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest (optional)
- 1 teaspoon vanilla extract
- 1 1/2 cups blanched almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 1/2 cups zucchini (grated - see note**)
- 1 cup blueberries
Preheat the oven to 325 degrees. Line a 9x5 loaf pan with parchment paper. (You can use foil, but grease well.)
In a large bowl, beat together the butter and erythritol, until fluffy.
Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
Beat in the almond flour, coconut flour, baking powder, and sea salt.
**Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
Fold the blueberries into the batter.
Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes, until an inserted toothpick comes out clean. Cool completely in the pan.
To make the glaze, run the sweetener through a blender to make it powdered. (Alternatively, you can use a powdered sweetener directly, like Erythritol Confectioner's or Sukrin Melis.) Whisk together the lemon juice and powdered sweetener. Drizzle the glaze over the bread.