Low Carb Lemon Poppy Seed Zucchini Bread Recipe

Name: Low Carb Lemon Poppy Seed Zucchini Bread
Prep time: 75M
Cook time: 70 min
Total time: 145 min
Yield: 8
Ingredients: 0.5 table salt USDA; 1 Swerve confectioners erythritol based sweetener; 0.5 canola oil USDA; 0.5 baking soda USDA; 4 raw egg USDA; 5.5 Real Lemon lemon juice, 100% FNDDS; 0.5 Swerve granular erythritol based sweetener; 1 heavy whipping cream USDA; 1 coconut flour, finely ground, organic King Arthur Flour; 1 baking powder, low sodium USDA; 2 poppy seeds USDA; 2 fresh zucchini, with skin, chopped USDA; 2 lemon zest USDA; 0.5 allulose, granulated Wholesome

4.7g
Net Atkins Count ^TM

Prep Time: 75 Minutes
Style:American
Cook Time: 70 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

Protein

21g

Fat

6.3g

Fiber

235.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/2 tsp table salt USDA
1 cup Swerve confectioners erythritol based sweetener
0 1/2 cup canola oil USDA
0 1/2 tsp baking soda USDA
4 lrg raw egg USDA
5 1/2 tbsp Real Lemon lemon juice, 100% FNDDS
0 1/2 cup Swerve granular erythritol based sweetener
1 Tbsp heavy whipping cream USDA
1 cup coconut flour, finely ground, organic King Arthur Flour
1 tsp baking powder, low sodium USDA
2 Tbsp poppy seeds USDA
2 cup fresh zucchini, with skin, chopped USDA
2 Tbsp lemon zest USDA
0 1/2 cup allulose, granulated Wholesome

DIRECTIONS

Heat oven to 325°F. Prepare an 8 ½” by 4 ½” loaf pan with parchment paper.
In a large bowl, whisk together eggs, oil, 3 tablespoons lemon juice, lemon zest, granulated allulose and granulated erythritol until well combined and frothy.
Into a medium bowl, sift together coconut flour, baking powder, baking soda, and salt. Add to egg mix, whisking until well combined.
Fold shredded zucchini and poppy seeds into the batter, scrape into prepared loaf pan and smooth the top. Bake until top is beginning to brown, 45-50 minutes, and cover with foil to prevent burning. Continue to bake until a knife comes out with only a few crumbs (or internal temperature of 190°F), another 25-30 minutes. Cool for 10 minutes in the pan, then remove to a cooling rack until fully cooled, another 20 minutes.
In a small bowl, whisk together confectioner’s sweetener, 2 ½ tablespoons lemon juice and heavy cream until pourable. Pour over cooled loaf, using the back of a spoon to gently smooth until evenly covered. Allow to harden (about 30 minutes) before slicing into 8 even slices. One slice (1/8 of the loaf) is one serving.

Cooking Tip

Zucchini is a fiber rich vegetable that fits perfectly in low carb and keto lifestyles. Whether you spiralize it into noodles, slice it into ribbons, chop, dice or shred it, zucchini can be used as a replacement for a variety of high carb foods. In the context of this quick bread, mildly flavored zucchini brings fiber, texture, and helps hold moisture. It blends well with lemon for an iconic summer flavor profile everyone will enjoy!