Low Carb Lemon Poppy Seed Zucchini Bread
4.7g
Net Carbs
6.0g
Protein
21.0g
Fat
6.3g
Fiber
235
Calories
Cooking tip: Zucchini is a fiber rich vegetable that fits perfectly in low carb and keto lifestyles. Whether you spiralize it into noodles, slice it into ribbons, chop, dice or shred it, zucchini can be used as a replacement for a variety of high carb foods. In the context of this quick bread, mildly flavored zucchini brings fiber, texture, and helps hold moisture. It blends well with lemon for an iconic summer flavor profile everyone will enjoy!
Ingredients:
- 4 lrgs raw egg USDA
- 2 tablespoons lemon zest USDA
- 1/2 teaspoon baking soda USDA
- 5 1/2 tablespoons Real Lemon lemon juice, 100% FNDDS
- 1/2 cup allulose, granulated Wholesome
- 1/2 cup Swerve granular erythritol based sweetener
- 1/2 cup canola oil USDA
- 1 cup coconut flour, finely ground, organic King Arthur Flour
- 1 teaspoon baking powder, low sodium USDA
- 1/2 teaspoon table salt USDA
- 2 cups fresh zucchini, with skin, chopped USDA
- 2 tablespoons poppy seeds USDA
- 1 cup Swerve confectioners erythritol based sweetener
- 1 tablespoon heavy whipping cream USDA
Directions:
- Heat oven to 325°F. Prepare an 8 ½” by 4 ½” loaf pan with parchment paper.
- In a large bowl, whisk together eggs, oil, 3 tablespoons lemon juice, lemon zest, granulated allulose and granulated erythritol until well combined and frothy.
- Into a medium bowl, sift together coconut flour, baking powder, baking soda, and salt. Add to egg mix, whisking until well combined.
- Fold shredded zucchini and poppy seeds into the batter, scrape into prepared loaf pan and smooth the top. Bake until top is beginning to brown, 45-50 minutes, and cover with foil to prevent burning. Continue to bake until a knife comes out with only a few crumbs (or internal temperature of 190°F), another 25-30 minutes. Cool for 10 minutes in the pan, then remove to a cooling rack until fully cooled, another 20 minutes.
- In a small bowl, whisk together confectioner’s sweetener, 2 ½ tablespoons lemon juice and heavy cream until pourable. Pour over cooled loaf, using the back of a spoon to gently smooth until evenly covered. Allow to harden (about 30 minutes) before slicing into 8 even slices. One slice (1/8 of the loaf) is one serving.
