🍋 Lemon Zucchini Bread (Gluten-Free, Special Occasion) by Dr. Cindy Tanzar

Bright, zesty, and delightfully moist, this Lemon Zucchini Bread is perfect for those moments when you want a little something special without compromising your wellness journey. Adapted from Wholesome Yum and endorsed by Dr. Cindy Tanzar, this gluten-free, grain-free treat is subtly sweetened with Swerve and packed with the goodness of fresh zucchini. Whether served for Easter brunch or springtime tea, this bread is a “better” choice that satisfies your sweet tooth—just be mindful it’s meant for special occasions, not daily indulgence.

By Dr. Cindy Tanzar
Category: Maintenance & Special Occasion

Yield: 10–12 slices
Prep Time: 15 minutes | Bake Time: 60–70 minutes | Total Time: ~1 hour 25 minutes

🛒 Ingredients

For the Bread

• ½ cup (1 stick) Kerry Gold butter, softened
• ⅔ cup Swerve Granular
• 3 pastured eggs
• 1 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 tsp vanilla extract
• 2 cups blanched almond flour
• 2 tsp baking powder
• ¼ tsp pink Himalayan salt
• 1½ cups grated zucchini (squeezed dry)

For the Glaze

• ½ cup Swerve Confectioners
• 2 Tbsp lemon juice

🔪 Instructions

1. Prep zucchini: Grate the zucchini, then place it in a tea towel or cheesecloth and squeeze out as much moisture as possible. Set aside.
2. Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line with parchment paper, allowing excess to hang over the sides for easy lifting.
3. Mix wet ingredients: In a large mixing bowl, beat softened butter and Swerve until fluffy using a hand mixer. Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla.
4. Combine dry and fold in zucchini: Add almond flour, baking powder, and salt. Mix until just combined. Gently fold in the prepared zucchini.
5. Bake: Transfer batter to the loaf pan, smooth the top, and bake for 60–70 minutes, checking with a toothpick at the 60-minute mark. If it comes out clean, it’s done.
6. Cool and glaze: Let the bread cool in the pan for 20–30 minutes. Use the parchment overhang to lift it out and transfer to a cooling rack.
7. Prepare glaze: Whisk Swerve Confectioners with lemon juice until smooth. Drizzle over the cooled bread.

✅ Tips & Notes

• Don’t skip draining the zucchini — too much moisture will impact the texture.
• Make it dairy-free: Swap butter with coconut oil or a plant-based alternative.
• Storage: Store covered in the fridge for up to 5 days. Can be frozen without glaze.
• Special Occasion Reminder: This is a treat—best enjoyed occasionally as part of your maintenance plan.

🍽 Why You’ll Love It

• Moist, bright, and naturally sweet
• Gluten-free, grain-free, and blood sugar conscious
• Packed with real zucchini (you’d never know!)
• A crowd-pleasing, better-for-you dessert