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Sorry but nothing I can do. Would I still not squeeze them? Zucchini: Grate on medium side of grater. It’s everything you said it is. Made it the second time last night. In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and … Pour bread batter into prepared pan. Cake, as good as it was the first try, is even better! These sounds so yummy!! Will be making it again! I am thrilled that you like it so much! Gave it 5 stars without even baking it. I used half honey so that my diabetic mother can indulge, and it turned out fantastic!! This is THE best zucchini bread, period! Recipes and images are a copyright of ifoodreal.com. And yes, parchment paper is a must! I made this recipe as muffins (per suggestion of my 5-year-old) since we don’t have the loaf pan. While the bread is cooling, make the lemon glaze. We added the poppy seeds and also replaced one of the eggs with chia seeds. Hello! Lemon Zucchini Muffins with Lemon Glaze Recipe Type: Dessert, Breakfast, Snack Cuisine: Gluten-Free, Vegetarian Author: Healthy Gluten-Free Family Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 18 muffins These Gluten-Free Lemon Zucchini Muffins are dreamy -- Fresh, bright and a perfect breakfast, snack or treat any time of year. This site uses Akismet to reduce spam. Yes. Thank you, Please let me know how it turns out. I’m going through a break up, perfect baking distraction! Add eggs, lemon zest + juice, almond extract, almond milk, and sour cream to the wet … Can I make an adjustment in the recipe if I accidentally squeezed out the liquid from the zucchini prior to finalizing which recipe I wanted to try? Fantastic! Our friend brought us a huge bag of zucchini from her garden and I have been making zucchini everything. Love. Fold in zucchini and lemon zest. I made this with summer squash instead of zucchini. Each recipe has a recipe card that lists complete ingredients, amounts and instructions. So moist and tastes like cake. Excellent recipe! This is our family’s favorite zucchini bread – have made it 3 times and plant to make a few more for the freezer! Give it a squeeze before adding. :), Hello, I would love to bake this bread but I am a diabetic and maple syrup/honey sends my blood glucose levels very high. I followed the recipe to a T and divided the batter into 3 mini loaf pans so that I could freeze a few. Yes this bread is my fave! It was YUMMY! Used 1/2 cup frozen wild blueberries from Trader Joe but didn’t read your tip about dredging them in flour first. Add eggs and almondmilk and whisk together. Whisk to combine. This loaf is absolutely delicious, so moist and zingy. This fluffy loaf is naturally sweetened with dates and almond flour and perfect for every morning. Perhaps the amount of fresh squeezed lemon juice? We enjoyed a loaf and shared one with our friends. It is against the law to republish recipes anywhere including social media, print and all world wide web. Thank you for sharing my recipe with your family. Hi Gloria! Glad you enjoyed the recipe.:). Sharing your recipes with our family and looking ford to many more. Enjoy a slice for breakfast, as a snack, or dessert. It’s good, and I’m sure it’s cooked all the way, but is too moist. Add baking soda, mix again, and set aside. lemon … I baked it for approx 30-35min. I made this today after a friend dumped a bunch of zucchini from her garden at my house. Or there is sweetened applesauce. Your email address will not be published. I also like texture so I added walnuts on top. Very easy to make and was delicious! So happy this recipe is such a hit with your friends and family Desiree! Bread disappears within 12 hours in our house. So, you have to use almond flour for this lemon zucchini bread recipe. I assume date syrup is sweet and sticky then yes. The bread is super moist thanks to the zucchini and olive oil. Thanks! Thank you for this amazing cake recipe! They came out great! Nuts are high in good calories and fats. Glad everyone enjoyed the recipe, Jo! The Best Homemade Zucchini Bread. Your bread should be fine. Next time I will add a little more purée. Stir in reserved dry ingredients and pour into prepared loaf pan. I absolutely loved the lemony flavor. In a small bowl, combine powdered sugar and lemon juice. Used 3.5 not 3.33 cups almond flour. Love this recipe especially with the lemon! Im wondering if i can use coconut sugar instead of the maple sugar. Wonderful! I am not sure. Really lovely and easy to make. We don’t always make the glaze, it’s good with or without. It’s just me; no family to have it all gone in 12 hours. Almond flour is finely ground blanched almonds. Oh, my goodness – just the perfect extra sweetness we needed. Do you know how that changes the nutritional values? Very moist, however I should’ve cooked it a wee bit longer than the 50min. In future shares, please put the amounts for each incredient. Some extra-virgin olive oils can be strong. Even Italians haha. Once combined, add in eggs, one at a time, … Great for dessert and healthy enough for breakfast or snack. And probably many of us can relate. Even though toothpick clean after 50 minutes, I left it in the turned-off open oven for about 1/2 hour. Hm no because eggs need to hold almond flour together. Wonderful recipe that I will share with family and friends! Trying to use what I have here… thanks. I love your recipes, thank you, Ellie. Have to buy almond flour. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. I didn’t change a thing and it came out perfectly. Why this recipe is awesome The zucchini adds a healthy dose of veggie s into this baked good, but also gives the bread the perfect level of moisture. Glad you enjoyed my recipe, Emily! Delicious!!! Almond flour baked goods come out with very good firm and yet moist texture but definitely do not look like bakery style white flour muffins cause there is no gluten for those domes etc. I’m O+. If you are using chia egg, stir water and chia seeds together, and let gel for a few … I also had squeezed the liquid out of the zucchini so I added about 2tbsp of Swoon sugar free simple syrup back into it to replace the moisture. Whisk until smooth. It is absolutely the best! Shred zucchini. The bread is super moist and the burst of lemon is amazing! Just like nuts. Set aside. Lemon and almond flavors team up to create an outstanding loaf of bread. Stir in the zucchini and pour the batter into the prepared loaf pans. Hands down the best loaf/ bread ever Thank you. Absolutely love the way this tastes and smells but really could not get the bread to “dry out” so to speak. I made this recipe as muffins and they turned out perfectly! I added a 1/4 cup of semi-sweet mini chocolate chips. Any ideas of what I can do to eliminate that taste? It is a summer must have like my zucchini muffins and zucchini brownies. You should try my almond flour banana muffins. I love thats it’s dairy and gluten free! Every now and then I have to figure out ways to use things that I don’t usually buy. My family and friends have all loved it. This is my first time zesting a lemon and I wasn’t sure how much of the skin to zest. everbody loves it. Great balance: This bread was enjoyed by my brother who shuns sweets and my daughter who adores them! You are so welcome Deborah. Thank so much for sharing. I would eat it for dessert any day. Can I use coconut flour in substitute for Almond flour when making your “Healthy Lemon Zucchini Bread? Mix all bread ingredients besides zucchini together in large bowl until combined. Has to be almond flour. If you use Walden Farms Maple syrup, there is 7.6 g of carbs and 1.6 g of sugar per serving. Thank you for sharing your recipes, I have the chocolate zucchini loaf in the oven as I type! They worked fine. This bread will not stick and should slide right out of your baking dish if you spray it with cooking spray. Hope it turns out okay…. LOVE the results!! I’ve tried this recipe twice now, and same problem. there are no domes. Grain-Free Lemon Zucchini Bread Recipe. I do not have gluten sensitivity but I can definitely tell wheat is more heavy on my stomach. Perfect proportions, not too sweet, not too sour. I replaced lemon with orange but rest of recipe was the same. If you don’t want to use zucchini, the lemon almond bread would be a good one for you. I did bake at 325 according to the recipe but it was done at 40 minutes. Olena, what do you think of using flax or chia eggs for this beauty? Sprinkle sliced almonds over the bread… Sounds good. My kids loved it too! This way small vegetable pieces will distribute more evenly throughout the batter. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Make this recipe at least once a month! Divinely delicious!!! This bread will not stick and should slide right out of your baking dish if you spray it with cooking spray. Thank you for your lovely recipe, hope to hear back from you soon! I was thinking of using an equivalent amount of melted butter and adding sweetener it, do you think this would work? Yes you can add 1/4 cup milk. If so, it conducts more heat. I add pecans to my recipe and it works great. Measuring the flour mixture and stir to combine liked this recipe is such hit... Applesauce ( sweetened or unsweetened apple sauce would have liked to add more for a healthy version of bread. That you liked this recipe lemon: Pick a large juicy lemon or 2 small ones the! Too long for my blood type works best with certain foods and the! Out the almond flavor times and love it with orange but rest of recipe was the recipe. 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