Fold in zucchini. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. Gently fold in blueberries. Pour batter into the prepared pans. Step 3. Bake in the …
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Ingredients 2 cups Almond Flour 5 Tbsp Coconut Flour 1 Tbsp Baking Powder ½ tsp Salt 1 cup Powdered Swerve 1 tsp Cinnamon 5 Eggs 1 stick Butter, melted 2 tsp Vanilla 3 cups shredded …
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Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. Gently fold in blueberries. Pour batter into the prepared pans. Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes.
Low Carb Lemon Blueberry Zucchini Bread will be one of the best quick breads you EVER make! Dense, moist, sticky-sweet, and bursting with lemon and fresh blueberries, this Low Carb Lemon Blueberry Zucchini Bread is the bread recipe of summer!
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center...
Whisk together the lemon juice and powdered sweetener. Drizzle the glaze over the bread. Enjoy! *Grate the zucchini first and set over the sink to drain while preparing other ingredients. *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.