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Lemon Rosemary Zucchini Bread
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Ingredients
2½
cups
blanched almond flour (not almond meal)
2
tablespoons
egg white protein powder
½
teaspoon
celtic sea salt
½
teaspoon
baking soda
4
large eggs
¼
cup
maple syrup
¼
teaspoon
vanilla stevia
1
tablespoon
rosemary, minced
1
tablespoon
lemon zest
1½
cups
grated zucchini (8 ounces)
Instructions
In a
food processor
, combine almond flour, protein powder, salt, and baking soda
Pulse in eggs, maple syrup, stevia, rosemary, and lemon zest
Remove s-blade, replacing with grater attachment
On a
scale
, weigh out 8 ounces of zucchini
Push zucchini through food processor to grate over batter
Stir in zucchini by hand
Transfer batter to a greased
9 x 5 inch loaf dish
Bake at 350°F for 45-55 minutes
Cool for 1 hour
Serve
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Cook Mode
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Equipment
Food Processor
Scale
9 x 5 Inch Loaf Dish
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!