Ingredients:
- 1 cup zucchini 5 oz. grated
- 1 serving Lemon Meringue Keto Chow
- 1/3 cup coconut flour
- 1 tsp. baking powder
- 2 large egg(s)
- 1/3 cup avocado oil
- 1/3 cup granulated sweetener
- 1 lemon zest
Cream Cheese Frosting
- 8 oz. cream cheese softened
- 1/2 tsp. lemon extract
- 1/2 tsp. pure vanilla extract
- 1/2 cup powdered sweetener
Directions:
- Preheat oven to 350℉ and grease an 8x4.5 loaf pan.
- Squeeze the grated zucchini in a kitchen towel to remove excess liquid and set aside. You want to get rid of most of the excess liquid, but don’t dehydrate it completely.
- In a small mixing bowl, stir together the Keto Chow, coconut flour, and baking powder.
- In a large mixing bowl, beat the eggs until frothy, then beat in the avocado oil, granulated sweetener, and lemon zest.
- Mix the dry ingredients into the wet ingredients, then stir the zucchini into the batter.
- Pour the batter into the prepared loaf pan and place on a rack set in the center of the oven.
- Bake for about 50 minutes, until the loaf is golden and a tester comes clean from the center of the cake.
- Place the cake on a cooling rack and cool completely.
- While the cake is cooling, make the frosting. In a large mixing bowl, beat the cream cheese with an electric mixer until it’s light and has increased in volume.
- Add the powdered sweetener and the extracts and beat until light and fluffy.
- When the cake is completely cool, frost it with the cream cheese frosting.
- Cake will keep, tightly wrapped, in the refrigerator for up to five days.
Nutrition Facts
Lemon Zucchini Bread
Serving Size
1 Slice .6” wide
Amount per Serving
Calories
158.92
% Daily Value*
Fat
13.9
g
21
%
Saturated Fat
5.26
g
33
%
Trans Fat
0.22
g
Polyunsaturated Fat
1.22
g
Monounsaturated Fat
6.25
g
Cholesterol
51.17
mg
17
%
Sodium
188.67
mg
8
%
Potassium
206.65
mg
6
%
Carbohydrates
20.44
g
7
%
Fiber
1.81
g
8
%
Sugar
1.4
g
2
%
Sugar Alcohol
16.39
g
Net Carbs
2.24
g
Protein
4.96
g
10
%
Vitamin A
356.64
IU
7
%
Vitamin C
12.41
mg
15
%
Calcium
109.25
mg
11
%
Iron
0.43
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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