Directions

Ingredients

Lemon Zucchini Bread

Fierce Food Facts: Have your cake and eat it too, especially with zucchini! This flavorful fall bread has almost 10 grams of microbiome supporting fiber thanks to the zucchini as well as the almond, flax, and coconut flours. And all that for less than 6 net grams of carbohydrates per slice! It also has a nice amount of B Vitamins, and almost 17% of your immune-supporting and anti-inflammatory daily requirement of Vitamin E.

Nutrition:
Per one-inch slice
Calories: 214
Fat: 17 grams
Net Carbs: 6grams
Protein: 5 grams

‍

Directions

Preheat oven to 325°F. Oil and flour a 9”x5” loaf pan. In a large mixing bowl, combine the butter and honey and beat with a whisk until they are combined, then add the eggs and beat well.

Add the milk, baking soda, cinnamon, vanilla, salt, nutmeg, lemon juice, and zest, and whisk to blend. Stir in the zucchini, then add the almond and coconut flours, flax meal, and shredded coconut and stir just until combined.

Pour the batter into the prepared loaf pan and sprinkle lightly with additional cinnamon. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.

For Dairy Free: replace butter and milk with alternatives of choice. Consider Miyoko creamery faux butter and Tempt Unsweetened Hemp Milk.

Kids Can Cook Tips: Kids will have a blast shredding that zucchini, just make sure you show them proper respect for the grater to protect those little fingers! They will also have fun measuring the ingredients and taking turns stirring the bowl.

Lemon Zucchini Bread

⅓ cup butter

½ cup honey (consider Pyure alternative honey for carbohydrate conscious)

2 eggs

½ cup milk of choice or water (we used unsweetened hemp milk)

2 tablespoons lemon juice

1 lemon zest (~2 teaspoons)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup zucchini (~2 medium), finely shredded with skin on

1 cup almond flour

1/4 cup shredded coconut flour

1/2 cup coconut, shredded, unsweetened

1/4 cup flax meal, ground

Directions

Ingredients

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Lemon Zucchini Bread

Your kiddos are going to love this sweet and zesty take on zucchini bread! It's bright, filling, and can satisfy a snack attack at any time of day.

By

Chef Andrew Johnson

October 11, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

10 Active Minutes

90 Total Minutes

12

Ingredients

⅓ cup butter

½ cup honey (consider Pyure alternative honey for carbohydrate conscious)

2 eggs

½ cup milk of choice or water (we used unsweetened hemp milk)

2 tablespoons lemon juice

1 lemon zest (~2 teaspoons)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup zucchini (~2 medium), finely shredded with skin on

1 cup almond flour

1/4 cup shredded coconut flour

1/2 cup coconut, shredded, unsweetened

1/4 cup flax meal, ground

⅓ cup butter

½ cup honey (consider Pyure alternative honey for carbohydrate conscious)

2 eggs

½ cup milk of choice or water (we used unsweetened hemp milk)

2 tablespoons lemon juice

1 lemon zest (~2 teaspoons)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup zucchini (~2 medium), finely shredded with skin on

1 cup almond flour

1/4 cup shredded coconut flour

1/2 cup coconut, shredded, unsweetened

1/4 cup flax meal, ground

⅓ cup butter

½ cup honey (consider Pyure alternative honey for carbohydrate conscious)

2 eggs

½ cup milk of choice or water (we used unsweetened hemp milk)

2 tablespoons lemon juice

1 lemon zest (~2 teaspoons)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup zucchini (~2 medium), finely shredded with skin on

1 cup almond flour

1/4 cup shredded coconut flour

1/2 cup coconut, shredded, unsweetened

1/4 cup flax meal, ground

Kitchen Equipment

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Reading time:

5 minutes

Fierce Food Facts: Have your cake and eat it too, especially with zucchini! This flavorful fall bread has almost 10 grams of microbiome supporting fiber thanks to the zucchini as well as the almond, flax, and coconut flours. And all that for less than 6 net grams of carbohydrates per slice! It also has a nice amount of B Vitamins, and almost 17% of your immune-supporting and anti-inflammatory daily requirement of Vitamin E.

Nutrition:
Per one-inch slice
Calories: 214
Fat: 17 grams
Net Carbs: 6grams
Protein: 5 grams

‍

Directions

Preheat oven to 325°F. Oil and flour a 9”x5” loaf pan. In a large mixing bowl, combine the butter and honey and beat with a whisk until they are combined, then add the eggs and beat well.

Add the milk, baking soda, cinnamon, vanilla, salt, nutmeg, lemon juice, and zest, and whisk to blend. Stir in the zucchini, then add the almond and coconut flours, flax meal, and shredded coconut and stir just until combined.

Pour the batter into the prepared loaf pan and sprinkle lightly with additional cinnamon. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.

For Dairy Free: replace butter and milk with alternatives of choice. Consider Miyoko creamery faux butter and Tempt Unsweetened Hemp Milk.

Kids Can Cook Tips: Kids will have a blast shredding that zucchini, just make sure you show them proper respect for the grater to protect those little fingers! They will also have fun measuring the ingredients and taking turns stirring the bowl.

Fierce Food Facts: Have your cake and eat it too, especially with zucchini! This flavorful fall bread has almost 10 grams of microbiome supporting fiber thanks to the zucchini as well as the almond, flax, and coconut flours. And all that for less than 6 net grams of carbohydrates per slice! It also has a nice amount of B Vitamins, and almost 17% of your immune-supporting and anti-inflammatory daily requirement of Vitamin E.

Nutrition:
Per one-inch slice
Calories: 214
Fat: 17 grams
Net Carbs: 6grams
Protein: 5 grams

‍

Directions

Preheat oven to 325°F. Oil and flour a 9”x5” loaf pan. In a large mixing bowl, combine the butter and honey and beat with a whisk until they are combined, then add the eggs and beat well.

Add the milk, baking soda, cinnamon, vanilla, salt, nutmeg, lemon juice, and zest, and whisk to blend. Stir in the zucchini, then add the almond and coconut flours, flax meal, and shredded coconut and stir just until combined.

Pour the batter into the prepared loaf pan and sprinkle lightly with additional cinnamon. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.

For Dairy Free: replace butter and milk with alternatives of choice. Consider Miyoko creamery faux butter and Tempt Unsweetened Hemp Milk.

Kids Can Cook Tips: Kids will have a blast shredding that zucchini, just make sure you show them proper respect for the grater to protect those little fingers! They will also have fun measuring the ingredients and taking turns stirring the bowl.

Fierce Food Facts: Have your cake and eat it too, especially with zucchini! This flavorful fall bread has almost 10 grams of microbiome supporting fiber thanks to the zucchini as well as the almond, flax, and coconut flours. And all that for less than 6 net grams of carbohydrates per slice! It also has a nice amount of B Vitamins, and almost 17% of your immune-supporting and anti-inflammatory daily requirement of Vitamin E.

Nutrition:
Per one-inch slice
Calories: 214
Fat: 17 grams
Net Carbs: 6grams
Protein: 5 grams

‍

Directions

Preheat oven to 325°F. Oil and flour a 9”x5” loaf pan. In a large mixing bowl, combine the butter and honey and beat with a whisk until they are combined, then add the eggs and beat well.

Add the milk, baking soda, cinnamon, vanilla, salt, nutmeg, lemon juice, and zest, and whisk to blend. Stir in the zucchini, then add the almond and coconut flours, flax meal, and shredded coconut and stir just until combined.

Pour the batter into the prepared loaf pan and sprinkle lightly with additional cinnamon. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.

For Dairy Free: replace butter and milk with alternatives of choice. Consider Miyoko creamery faux butter and Tempt Unsweetened Hemp Milk.

Kids Can Cook Tips: Kids will have a blast shredding that zucchini, just make sure you show them proper respect for the grater to protect those little fingers! They will also have fun measuring the ingredients and taking turns stirring the bowl.

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