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Eating enough vegetables can be hard, I know. But when you can sneak them into your baked goods, it actually makes eating them so much more enjoyable. And who wouldn’t want to get their veggies in with some yummy zucchini bread, amirite?!

I opted to add lemon since it’s in-season in April, & cause the refreshing combination of tangy lemon & moist zucchini creates such a unique, delicious flavor 😋 You wouldn’t guess that unlike the classic version, this one’s made with wholesome ingredients: nutrient-rich almond flour, added protein, & no refined sugar, butter or oil 🙌 Made in just one bowl too, so it couldn’t be easier!

In a bowl, mix:

-3 eggs

-zest & juice from 1 lemon

-1/2 cup maple syrup

-2 tsp cinnamon

-1 tsp baking powder

-1 tsp baking soda

-1 tsp vanilla extract

-1/4 tsp salt

Then add & gently mix:

-3 cups almond flour

-1/2 cup vanilla protein powder 

-1 cup zucchini, unpeeled & grated

-1/2 cup chopped walnuts

Pour batter into a lined loaf pan & top with additional walnuts, if desired. Bake at 350 degrees for about 50 minutes, or until a toothpick comes out clean. Let cool for at least 20 minutes before slicing, & drizzling with an optional lemon glaze of powdered sugar + lemon juice. Enjoy!