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Laura Gee

Zucchini Blueberry Almond Loaf

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Course: Breakfast, Dessert, Snack
Ingredients Method Notes

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**

Method
 

  1. Grate zucchini. Place in a fine mesh strainer or on an absorbent cloth (cheese cloth works well). Set aside.
  2. Preheat oven to 325°F. Grease loaf pan or line with parchment paper.
  3. In a large bowl, beat butter and stevia until well combined and fluffy.
  4. Add eggs, lemon zest, lemon juice, and sour cream.
  5. Separately, combine almond flour, baking powder and salt. Add to lemon mixture.
  6. Drain the zucchini by pressing firmly into the mesh strainer or absorbent cloth. Release as much moisture as possible. Add to mixture.
  7. Fold in the blueberries.
  8. 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