Low-Carb Lemon Rosemary Zucchini Bread

September 1, 2020


In a food processor, combine almond flour, protein powder, salt, and baking soda. Pulse in eggs, maple syrup, stevia, rosemary, and lemon zest. Remove s-blade, replacing with grater attachment. On a scale, weigh out 8 ounces of zucchini. Push zucchini through food processor to grate over batter. Stir in zucchini by hand. Transfer batter to a greased 9-by-5 inch loaf dish. Bake at 350 degrees for 45-55 minutes. Cool for 1 hour, then serve. Recipe provided by elanaspantry.com.


2 1/2 cups blanched almond flour (not almond meal)

2 tablespoons egg white protein powder

1/2 teaspoon celtic sea salt

1/2 teaspoon baking soda

4 large eggs

1/4 cup maple syrup

1/4 teaspoon vanilla stevia

1 tablespoon rosemary, minced

1 tablespoon lemon zest

8 ounces zucchini