Moist, zesty, and secretly veggie-packed—gluten-free and totally delicious!
Ingredients:
1 cup finely shredded zucchini (squeezed dry)
½ cup almond flour
2 large eggs
¼ cup honey or keto sweetener
2 tbsp lemon juice
1 tbsp lemon zest
½ tsp baking powder
½ tsp vanilla extract
Pinch of salt
Instructions:
Step 1: Mix It Up
Preheat oven to 350°F (175°C).
In a bowl, whisk eggs, sweetener, lemon juice, zest, and vanilla.
Stir in almond flour, baking powder, salt, then fold in zucchini.
Step 2: Bake
Pour into a greased loaf or 6-inch cake pan.
Bake 25–30 mins until golden and set.
Cool & enjoy—bright, light, and guilt-free!
