In a sun-drenched kitchen overlooking a sprawling garden filled with zucchini and lemons, there lived a culinary artist named Levana. Nestled in a quaint village where the pace of life was gentle and the emphasis on wholesome living paramount, Levana had long embraced the ketogenic lifestyle, marveling at the creativity it sparked in her cooking. With summer in full bloom, her garden’s bounty became the muse for her next creation: Keto Levana’s Lemon Zucchini Bread.
Levana began with grass-fed butter, cherishing its richness and the depth it would add to her bread. Eggs were whisked in for their binding properties, ensuring the bread’s moist, tender crumb. To this, she added a harmony of dry ingredients: a whisper of pink Himalayan salt, baking powder, and baking soda for rise, and Swerve for a kiss of sweetness that wouldn’t disrupt the delicate balance of her ketogenic diet.
The soul of Levana’s bread, however, lay in the vibrant zest of her garden lemons and the lush green of freshly picked zucchini. The lemon juice and finely diced peel were stirred in, infusing the batter with a burst of citrus that was both refreshing and uplifting. Shredded zucchini, its moisture a secret to the bread’s texture, was folded gently into the mix, along with a blend of extra-fine almond flour and coconut flour, crafting a bread that was not only nourishing but also wonderfully light and flavorful.
As the bread baked, filling her kitchen with its enticing aroma, Levana reflected on the journey from garden to table, a testament to the beauty of simplicity and the joy of keto cooking. Keto Levana’s Lemon Zucchini Bread became more than just a recipe; it was a celebration of summer’s gifts, a symbol of healthful indulgence, and a beloved addition to the village’s gatherings, where it was shared and savored by all who tasted it.
Keto Features Levana’s Lemon Zucchini Bread
- 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
- Step One: Preheat Oven to 350 degrees
- Butter a loaf pan
- Step Two: Mix Ingredients
- Combine all dry ingredients
- Add egg, butter, lemon juice, lemon peel
- Stir only with a spatula.
- Drain the liquid from the zucchini
- Add zucchini and stir well.
- Step Three: Bake
- Place in oven.
- Bake for only 45-50 minutes.
- Delicious and very low in sweetener.
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