Lemon Zucchini “Bread”

Ingredients

• 1 1/2 cups (186 g) grated zucchini (2 medium-sized zucchinis)
• 1/4 cup (85 g) maple syrup
• 1/4 cup (55 g) olive oil
• 1/2 cup (113 g) lactose-free yogurt
• 2 eggs
• 1 tsp (4 g) vanilla extract
• 1 1/2 cups (180 g) buckwheat flour
• 1/2 tsp (3 g) kosher salt
• 1/2 tsp (2.3 g) baking soda
• 1/2 tsp (2.3 g) baking powder
• 1 tbsp (6 g) lemon zest
• 4 tbsp (64 g) almond butter
• 8 hard-boiled eggs

Directions

1. Preheat oven to 350°F (176°C).
2. Press grated zucchini between two clean dish towels to remove as much water as possible.
3. In a large bowl, hand-mix zucchini, maple syrup, olive oil, lactose-free yogurt, eggs, vanilla extract, buckwheat flour, baking soda, baking powder, kosher salt, and lemon zest.
4. Add zucchini “bread” batter to a non-stick, 9″ baking pan.
5. Bake for 45-60 minutes until firm and golden brown.
6. When serving, spread almond butter on one serving of zucchini bread and serve with one hard-boiled egg.

Tip: No need to peel the zucchini before grating. Zucchini peel is full of awesome antioxidants!

Servings : 8

Prep Time : 15 minutes

Cooking time: 60 Minutes

Nutrition Info

Calories: 323, Carbohydrate: 27 grams, Protein: 13 grams, Fat: 19 grams