Almond Flour Lemon Zucchini Bread

OUSSA


 

For the Bread:

  • 2 ½ cups almond flour (blanched for finer texture)

  • ¼ cup coconut flour (helps with structure)

  • 1 tsp baking soda

  • ½ tsp salt

  • 3 large eggs, room temperature

  • ⅓ cup honey or maple syrup (adjust to taste)

  • ¼ cup melted coconut oil or butter

  • Zest of 1 lemon

  • 2 tbsp fresh lemon juice

  • 1 tsp vanilla extract

  • 1 ½ cups grated zucchini, squeezed dry (~1 medium zucchini)

For the Lemon Glaze (Optional):

  • ½ cup powdered sugar (or coconut sugar blended fine)

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

(Optional add-ins: chopped walnuts, chia seeds, or blueberries!)

Step-by-Step Instructions

1. Prep & Preheat

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients

  1. In a bowl, whisk almond flour, coconut flour, baking soda, and salt.

3. Combine Wet Ingredients

  1. In another bowl, beat eggs, honey, melted coconut oil, lemon zest, lemon juice, and vanilla.

  2. Stir in grated zucchini.

4. Bake to Golden Perfection

  1. Fold wet ingredients into dry until just combined (don’t overmix!).

  2. Pour into the loaf pan and smooth the top.

  3. Bake for 45–55 minutes until a toothpick comes out clean.

  4. Cool in the pan 10 minutes, then transfer to a rack.

5. Glaze & Serve!

  1. Whisk powdered sugar, lemon juice, and zest until smooth.

  2. Drizzle over cooled bread.

Serving Suggestions & Twists

☕ Pair with: Herbal tea or a turmeric latte.
🍓 Berry boost: Fold in ½ cup fresh blueberries.
🌰 Crunchy texture: Add ¼ cup sliced almonds on top before baking.
🍋 Extra zing: Double the lemon zest for a stronger citrus punch.

تعديل المقال