Breads

Harlan Kilstein Features Levana’s Lemon Zucchini Bread




 

Harlan Kilstein Features Levana’s Lemon Zucchini Bread

Course: Snack
Cuisine: American
Servings: 5
Calories: 152 kcal
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Ingredients

  • 1/2 of a cup grass fed butter.
  • 2 eggs
  • 1/4 teaspoon of pink Himalayan salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup Swerve or Xylitol
  • 2 tablespoons lemon juice
  • 2 tablespoons finely diced lemon peel
  • 1 cup shredded fresh zucchini
  • 3/4 cup of extra fine almond flour
  • 1/4 cup of coconut flour

Instructions

  1. Step One: Preheat Oven to 350 degrees
  2. Butter a loaf pan
  3. Step Two: Mix Ingredients
  4. Combine all dry ingredients
  5. Add egg, butter, lemon juice, lemon peel
  6. Stir only with a spatula.
  7. Drain the liquid from the zucchini
  8. Add zucchini and stir well.
  9. Step Three: Bake
  10. Place in oven.
  11. Bake for only 45-50 minutes.
  12. Delicious and very low in sweetener.

Recipe Notes

Follow me for a while and you’re going to see me recommend this brand of bakeware for a real reason. It’s professional grade and the best.




Follow me for a while and you’re going to see me recommend this brand of bakeware for a real reason. It’s professional grade and the best.

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