Gluten-free lemon zucchini bread is a delightful, moist treat that combines the refreshing taste of lemon with the subtle sweetness of zucchini. Perfect for breakfast or as a snack, this bread is not only gluten-free but also packed with protein, making it a great choice for any time of the day.
Why make this recipe
This gluten-free lemon zucchini bread is a fantastic way to use up excess zucchini from your garden while indulging in something delicious. The bright lemon flavor adds a refreshing twist, and with the inclusion of protein powder, it gives you an extra boost. Plus, it’s easy to make and will fill your kitchen with a wonderful aroma.
Ingredients
- 6 large eggs, separated (room temperature)
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup vanilla protein powder
- 2/3 cup monkfruit powder
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1 large lemon, zested and juiced (approx. 3 tbsp juice)
- 1 tsp vanilla extract
- 2 cups shredded zucchini, squeezed very dry
- 6 tbsp butter, melted and cooled
- 1/2 cup keto-friendly white chocolate chips
How to make it
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper for easy removal.
- In a large bowl, separate the egg whites from the yolks. Beat the egg whites until they form stiff peaks, then set aside.
- In another bowl, combine almond flour, coconut flour, vanilla protein powder, monkfruit powder, salt, baking powder, and xanthan gum. Mix well.
- In a separate bowl, whisk together the egg yolks, lemon zest, lemon juice, vanilla extract, melted butter, and squeezed zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the whipped egg whites to the batter to keep it light and fluffy.
- If desired, add in the keto-friendly white chocolate chips, folding them gently into the mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
How to serve it
Serve slices of this lemon zucchini bread warm or at room temperature. It pairs wonderfully with a cup of tea or coffee. You can enjoy it plain or spread a bit of butter or cream cheese on top for added flavor.
How to store it
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. Thaw at room temperature when ready to enjoy.
Helpful tips
- Make sure to squeeze the shredded zucchini well to remove excess moisture; this will help the bread achieve the right texture.
- Ensure your eggs are at room temperature for the best results in baking.
- If you like a stronger lemon flavor, you can add more zest or a little more lemon juice.
Optional variations
- You can substitute the keto-friendly white chocolate chips with dark chocolate chips if you prefer.
- For a nut-free version, consider using sunflower seed flour instead of almond flour.
Frequently asked questions
Can I use other types of flour instead of almond and coconut flour?
While almond and coconut flour work well in this recipe, you may experiment with gluten-free all-purpose flour, but the texture may change.
Is there a way to make this recipe less sweet?
You can reduce the amount of monkfruit powder or omit the white chocolate chips if you prefer a less sweet flavor.
Can I make this bread ahead of time?
Yes! This bread can be made a day or two in advance, and the flavors tend to develop even more as it sits.
