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Keto White Chocolate Lemon Zucchini Bread

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Back in 2012 (pre paleo days), we went to a local farmer’s market and came across a local bread/bakery vendor. They were selling the most intriguing flavor combo I’ve ever seen in a bread: lemon white chocolate. It was a crusty artisan loaf, and just sounded too good to pass up, so we bought a loaf. As soon as we got home, we cut a few slices, popped them in the toaster oven, and spread on a little butter. It was heaven.

White Chocolate Lemon Zucchini Bread {keto}

Obviously, we haven’t really been able to enjoy that flavor combo since removing grains and sugar from our lives, and that vendor seems to no longer be around anyway. It’s been 8 years since we were able to enjoy that taste, until now. Now that Lily’s has sugar-free white chocolate chips, all the memories of that delicious bread came flooding back.

Keto Zucchini Bread

Keto Zucchini Bread

The best part about being able to recreate this flavor is that I was also able to keep this low-carb. And the addition of our family’s favorite protein powder, Iconic, adds some extra sweet and a hint of vanilla, as well as helping with the structure and texture of the bread.

White Chocolate Lemon Zucchini Bread {keto}

White Chocolate Lemon Zucchini Bread {keto}

Yield: 20 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • 6 Eggs, separated
  • 1 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 cup Iconic Vanilla Protein Powder (see notes)
  • 1/2 cup Lakanto Golden Monkfruit Sweetener
  • 1/2 tsp Redmond Salt
  • 1 1/2 tsp Baking Powder
  • Zest and Juice of 1 Lemon (or 1 tsp Pure Lemon Extract)
  • 2 cups Zucchini, shredded and lightly dried on paper towels
  • 6 Tbsp Butter, melted
  • 1/2 cup Lily's White Chocolate Chips

Instructions

    1. Preheat oven to 350°F. Line a 12x4” loaf pan with parchment paper and lightly grease with shortening, butter, or avocado oil. Set aside.
    2. In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer in a large bowl), beat the egg whites until you reach stiff peaks. Move egg whites to another bowl so you can use the stand mixer for the rest of the batter.
    3. Add the dry ingredients to the stand mixer bowl (now fitted with the paddle attachment) and mix together.
    4. Add in the egg yolks, zucchini, lemon juice and zest, and butter. Beat until combined.
    5. Fold in the egg whites and white chocolate chips until just combined, making sure not to deflate the egg whites.
    6. Spoon the batter into the prepared loaf pan and gently smooth the top. Sprinkle on some additional white chocolate chips if desired.
    7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
    8. Cool about 30 minutes - 1 hour in the pan. Use the parchment flaps to lift the load out of the pan to cool completely on a wire rack.

Notes

* If using an unflavored protein powder, add 1 tsp Vanilla Extract with the wet ingredients.
* If using an unsweetened protein powder, add 2 Tbsp more Lakanto Golden Monkfruit Sweetener.
* If dairy-free, replace butter with palm shortening and use a non-dairy protein powder (untested, but it should work just fine).

Nutrition Information
Yield 20 Serving Size 1 (1/2") slice
Amount Per Serving Calories 129Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 66mgSodium 152mgCarbohydrates 5gNet Carbohydrates 4gFiber 1gSugar 4gProtein 6g

Nutrition is calculated by a third party and may not be 100% accurate

White Chocolate Lemon Zucchini Bread {keto}

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