Zucchini Blueberry Almond Loaf
Ingredients
- 1/2 cup butter softened
- 1/4 cup stevia
- 3 eggs or egg replacement*
- 2 tbsp Lemon zest
- 2 tbsp Lemon juice fresh
- 1 tbsp Sour cream
- 2 cups Almond Flour
- 2 tsp Baking powder use 3tsp if using an egg alternative
- 1/4 tsp Himalayan salt
- 1/5 cups Zucchini grated
- 1 cup Blueberries**
Instructions
- Grate zucchini. Place in a fine mesh strainer or on an absorbent cloth (cheese cloth works well). Set aside.
- Preheat oven to 325°F. Grease loaf pan or line with parchment paper.
- In a large bowl, beat butter and stevia until well combined and fluffy.
- Add eggs, lemon zest, lemon juice, and sour cream.
- Separately, combine almond flour, baking powder and salt. Add to lemon mixture.
- Drain the zucchini by pressing firmly into the mesh strainer or absorbent cloth. Release as much moisture as possible. Add to mixture.
- Fold in the blueberries.
- Add mixture to prepared loaf pan. Bake 65 minutes or until an inserted toothpick comes out clean. Cool before serving.
Notes
*For this recipe, I used 150mL of JUST Egg, an egg alternative. We love it because it cooks up just like regular eggs and can usually be substituted directly into recipes (1 egg = roughly ~50mL of JUST Egg from my experiences). Rob has an egg allergy, and this plant-based alternative is helpful for us.
**If you don't have blueberries, strawberries, or finely chopped pears work well