Lemon zucchini bread This was a huge improvisation, but it turned out soooo go…

Lemon zucchini bread 🍋

This was a huge improvisation, but it turned out soooo good. It’s super lemony, healthy, perfectly moist and just all kinds of awesome. You should really try it out 🥰

Wet ingredients:
💚 1 small zucchini (grated)
💚 2 chia/flax eggs – I used one of each
💚 1 squeezed lemon
💚 1 tbsp lemon zest
💚 1/4 cup melted coconut oil
💚 1/4 cup vanilla oat milk

Dry ingredients:
💛 1 cup sifted spelt flour
💛 1/2 cup instant oat flakes
💛 1/3 cup erythritol
💛 1 tsp powdered maca root
🤍 handful of almonds (chopped)
🤍 1/2 apple (diced)

Squeeze out as much water as you can from the grated zucchini (and save the water for the glaze). Combine wet and dry ingredients in a bowl, then put the batter in a bread form. Bake for 55 minutes in 170°C/340°F.

Glaze ingredients:
💚 4 tbsp lemon juice
💚 10 tbsp zucchini water
💚 100g coconut yoghurt
💚 1 tbsp erythritol
💚 1 heaped tbsp corn flour
💚 you can also add a little bit of spirulina or chlorella if you want the color to be more intense.

Put the ingredients in a saucepan, heat it up and keep stirring until the glaze thickens. Once your loaf is baked, spread the glaze on top of it and sprinkle it with some chia seeds.

The bread tastes best once it’s completely cooled off (and it’s much easier to cut then too). I suggest leaving it in room temperature overnight.

Enjoy 🍋

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