It turned out awesome on my first baking attempt ?I am so happy ?as i have alz been so skeptic about perfect baking so I followed your recipe to- to. I definitely have coconut, tapioca and maybe buckwheat flours in my pantry, so please let me know which. Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Pour the batter into a … Yes you can add 1/4 cup milk. And toss them in a bit of almond flour before adding to batter. In a large bowl whisk together almond flour, cinnamon, baking powder, baking You’ll want to round the top slightly before baking since it only rises a little. Thank you for a flourless Seriously it is almost a fight. I suspect some zucchini are more watery than other…. Now, I am making 4 loaves because it was very good. This is a hit. I was thinking of using an equivalent amount of melted butter and adding sweetener it, do you think this would work? If you make a purchase, we will receive a small commission at no extra cost to you. Place the shredded zucchini on paper towels to drain. The perfect compliment to my cup I tried it (without the salt) – and also experimented with a frosting of Agave Nectar thickened with the Almond flour, topped with some lemon zest. Hi! YUM! Sweet and tasty. I recently bought this ceramic non-stick loaf pan and I adore it. I’m O+. ZUCCHINI BREAD . If so, how would the recipe differ? I don’t eat sugar or anything sweet I reduce the amount of honey. Will for sure make again and be visiting this site often for other recipes. We love it!! the lemon content? Sprinkle the grated zucchini with 1/4 teaspoon of … I LOVE this recipe. Wow! 18.7 g Glad you enjoyed the recipe.:). Thank you Olena for the brilliant recipe! Used recipe as it is directed. Simply because AF doesn’t soak up liquid like dry buckwheat flour. One mistake I made was I used 3 1/2 cups of almond flour instead of 3 1/3 cups but it didn’t seem to make a big difference. Divinely delicious!!! Should work. And probably many of us can relate. No measurements were given in recipe. It’s good, and I’m sure it’s cooked all the way, but is too moist. Hello, Hi Ellie. Yay! Great simple recipe, with bonus of kids eating some nuts and veggies for once Thanks! I am so happy to hear my lemon zucchini bread is now a family favourite , Thank you thank you…. Did you use the same amount of agave as maple? It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. I apologize for the late response. Very good and so moist! Applesauce – I don’t think so unless you are ok with not sweet bread at all. BUT the main reason I’m messaging you is that I have a nut sensitivity, do you think I could substitute half of the almond flour with any other gluten free flours? Kids too. Hi Olena! The top is perfect and has a great sweet crust, but the bread that was in the pan almost seems not fully cooked. Omg- this was so delicious. Sprinkle each loaf with turbinado sugar and sliced almonds. Ellie try making a pitted date purée for your sweetener. Just it’s not. Very moist. Should be fine. I will add more lemon next time and will use fresher almond flour. I feel like I may be able to bake once in a while and have people that don’t have celiac enjoy them. Your recipe is a winner. Join today and start saving your favorite recipes, Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. I plan to get Almond Flour soon and try some of these. It is a summer must have like my zucchini muffins and zucchini brownies. Did you use dark metal baking pan? Can’t thank you enuf for this amazing recipe. For my taste I would enjoy more lemon flavor- should I add more lemon juice or zest for that? https://ifoodreal.com/healthy-zucchini-muffins/, ThanksThat makes sense, btw cn I put this. Grate the zucchini and then place in a strainer. It’s just me; no family to have it all gone in 12 hours. Thanks for sharing! Same time for glass dish? I would also add less honey…a little too sweet but that’s easy to adjust. Here’s my question: Can you make these into muffins instead of a loaf? But please let it cool 20 minutes and then cut with serrated knife. Do you know how that changes the nutritional values? Sorry but nothing I can do. I wasn’t sure whether to make the recipe with maple syrup or honey, so I used a quarter cup of each. Every now and then I have to figure out ways to use things that I don’t usually buy. While my first attempt “fell” in the middle, it was so moist and delicious. Thanks for your support! I have a chopper that I put the zucchini in (equivalent of grating it) and beaters for the eggs etc, making it quick and easy. Show me what you are making! Stir the wet ingredients into the bowl with the dry ingredients and then gently stir in the zucchini. Maybe that’s the case. I am diabetic and looking for low sugar/carb recipes and this one is tops. We added the poppy seeds and also replaced one of the eggs with chia seeds. It sounds like you have a new favorite, Jacqui! Was thinking a plastic baggie in the fridge. Sara Louise's Low Carb Keto Lemon Zucchini Bread - KetoFirst Just a suggestion! Very easy to make and was delicious! You can freeze slices, it thaws fast. You can’t attach picture on the website but on Instagram for sure tag me #ifoodreal. Perhaps the amount of fresh squeezed lemon juice? It is absolutely the best! 6 %, cup nonfat vanilla yogurt or 2/3 cup fat-free lemon yogurt. Thanks! When you measure the almond flour, I would recommend using a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup (to make sure you get an accurate amount). They worked fine. Each recipe has a recipe card that lists complete ingredients, amounts and instructions. Make sure to zest it first before cutting in half and squeezing the lemon juice out. I divide mine into 12 muffins and bake for 22 minutes. 1/2 maple syrup will work too. Thank you from another Vancouver Island foodie? 1 2 3 Next. Wonderful recipe. Will make again! Hi Mary Ann! Thank you for the easy and delicious recipe! :), These receipes sound so good. It is there now! In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Fantastic! Haha, I feel like I’m biased to give you advice on how to store this lemon zucchini bread. I baked it for approx 30-35min. Delicious. Sounds good. Will try it again and add less liquid or I would add perhaps 1/4 rice flour or variation to alter the texture. Next time I will add a little more purée. So I figured – why not? Preheat oven to 350 degrees F and line a small, shallow loaf pan (7.5 x 3.5-inch) with parchment … Love. Coconut flour won’t work 100%. It did not rise like a usual loaf. 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