Lemon Blueberry Tomato Zucchini Bread Recipe

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The lemon blueberry zucchini bread with lemon glaze is a light summer cake-like bread with a seasonal flavor, easy to match, and very suitable Low-carb breakfast, Snacks, even Keto Dessert! This low-carb keto zucchini bread recipe is gluten-free, sugar-free and very easy to make… and It tastes like wet bread in a coffee shop.

You can’t taste the zucchini at all (I promise!). Instead, you end up with the most delicious soft, moist, low-carb sweet bread.It is very similar to the regular Keto Blueberry Bread, But there is zucchini hidden inside.

This is one of my favorite zucchini desserts, but breakfast is healthy enough!Or enjoy with some people Keto Coffee Or afternoon tea, too.

Why you will love this tomato zucchini bread recipe

Sweet lemon flavor with juicy blueberries
Wet finely crushed
Easy to make
Each slie contains only 3 grams of net carbohydrates

Lemon Blueberry Zucchini Bread Ingredients

This section describes how to choose the best ingredients for this blueberry zucchini bread recipe, the purpose of each ingredient, and alternatives. For measurement, please refer to the recipe card below.

butter – Unsalted butter is the fat of choice in this blueberry zucchini bread recipe, but if you have questions about butter, you can make it with ghee or coconut oil.
Besti Monk Fruit Allulose Blend – I have made this zucchini bread before Erythritol, You can still do it, but now I prefer Besti because of its better texture (tastes like sugar!). We use it in the bread itself, but for the glaze, you need a powdered sweetener, so you can powder Besti in a blender if you want, or for more convenience, Besti Powdered Monk Fruit Allulose Mix Used for glazing oil.
Egg – Use large eggs in this zucchini bread recipe.
lemon – You will use lemon juice, or you can choose to use lemon zest. If you don’t have fresh lemons, bottled lemon juice is fine.
Vanilla extract
The wholesome yum almond flour – This is highly recommended because it has the best consistency and is bleached to provide the best texture for your low-carb zucchini bread.
baking powder – If this is important to you, make sure it is gluten-free.
zucchini – You need 1.5 cups of grated, about 2 to 3 zucchini, depending on the size. No need to peel.
blueberry – Fresh or frozen. If you use frozen ones, add them to the batter when freezing, don’t thaw them first.
sea salt -Balance sweetness.

Ingredients for Tomato Zucchini Bread Recipe

How to make tomato zucchini bread

This section shows how to make blueberry zucchini bread, with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

Grate the zucchini. Before you prepare to mix the batter, the first thing you need to know about how to make zucchini bread is how to prepare zucchini. This is the most critical, so that it does not get wet! After grating, place it in a colander and drain it a bit. You can start the batter while you wait.
Creamy butter and sweetener.In a big bowl, fight together Butter and most Until they are beautiful and fluffy. This will make a light, moist, low-carb zucchini bread with almond flour instead of super dense.
Add wet ingredients. Add eggs, vanilla, lemon juice and (optional) lemon zest.

Add dry ingredients. Mix in Bleached almond flour, Baking powder and sea salt.
Remove the water from the zucchini. Collect it with a few layers of paper towels or cheesecloth, and then squeeze out any excess water.

remind: This step is really important! Make sure to drain as much liquid as possible, otherwise the bread will become watery.

Add fresh ingredients. Stir the grated zucchini into the batter, then add the blueberries. Fold to prevent smashing blueberries.

Almond flour zucchini bread batter with dry ingredients

Fresh blueberries and zucchini in zucchini bread batter

Transfer the batter to the prepared pan. Use the back of a spoon or spatula to smooth the top and round the top.

bake. It’s done when the toothpick is clean and the top is golden. Cool completely in the pan, otherwise it will fall apart.

How to make a glaze for tomato zucchini bread

To make the glaze, just add the sweetener to the blender and stir.Or, to make it simpler, you can use an already Sweetener like this.

Then, simply stir together the sweetener powder and lemon juice. After cooling completely, pour the glaze on the bread.

Blueberry Tomato Zucchini Bread, cut a few slices, fresh blueberries and lemon wedges

Tips for the best blueberry zucchini bread

Here are some quick tips to make your blueberry zucchini bread recipe amazing…

Make sure to drain all moisture. When you squeeze the grated zucchini, do it several times. I often drink a glass or more of liquid. If you do not remove enough water from the zucchini, the resulting lemon blueberry zucchini bread will be soggy.
There is a firmer low-carb zucchini bread option. If you want to improve the texture of lemon blueberry zucchini bread and make it firmer, add 1/2 teaspoon of xanthan gum to the dry ingredients before adding the wet ingredients. This is not required (I skipped it), but you can try it if you want.
Round the top before baking. Low carb bread Don’t rise too much, including this, so rounding the front of the top will help it eventually form that shape.
Check the low-carb zucchini bread in the oven, but not too often. Do not check often because it will let the heat radiate, but check a few times at the end. If the bread starts to brown before it is cooked inside, you can loosely cover the top with foil and continue baking. This will prevent the top from burning.
Let the lemon blueberry zucchini bread cool before adding the glaze. Don’t spread the glaze on the bread when it is hot! If you do this, it will completely absorb instead of staying at the top.
Wait at least a few hours or overnight before slicing. If you at least let it cool to room temperature, the bread will hold together better. But it’s better overnight.

Frequently asked questions

How many carbohydrates does zucchini bread have?

There is just Each tablet contains 3 grams of net carbohydrates In this tomato zucchini bread recipe.Ordinary ones made with white flour and sugar will have at least More than 10 times!

Can you make it with frozen blueberries?

Yes, you can. Make sure to add them in the frozen state-don’t defrost them first, or your bread will be too wet.

Can you use different sweeteners?

This recipe uses Best sweetener, Can be ordered at any time.If you want to use a different sweetener, please check Keto Sweetener Guide Used for conversions and ideas.

Can you make this low-carb zucchini bread nut-free?

If you are allergic to almonds, you can try Sunflower seed powder In this tomato zucchini blueberry bread. Please note that your lemon blueberry zucchini bread may turn green due to the reaction with the baking powder, but it still tastes good. Don’t use coconut flour, it will make it too dry.

Storage instructions

Storage: Put this zucchini ketchup bread on the counter for 1-3 days. If you don’t finish it in a few days, refrigerate the bread wrapped in parchment paper (not plastic, so it won’t get wet) for 5-7 days.
Reheat: If you like hot bread, you can heat it in the microwave or oven. (This is too delicate for a toaster.)
freeze: Another option is to slice and freeze the slices quickly so you can pull out one at a time. Lay your tomato and zucchini croutons flat on a baking sheet in the refrigerator until hardened. After that, you can transfer them to a freezer bag.

Low-carb zucchini bread with blueberries, sliced

More tomato zucchini recipes

I’m not surprised Love Use zucchini!If you like this ketogenic-friendly zucchini bread, you might like some others Keto Zucchini Recipe:

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Recipe video

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Tap the time in the instructions below to start the kitchen timer while cooking.

Grate the zucchini first, then place it on the sink to drain the water while preparing the other ingredients.
Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line a 9×5 inches (23×13 cm) Bread pan and parchment(You can use foil, but grease it well.)
In a large bowl, whisk together the butter and erythritol until fluffy.
Add eggs, lemon juice, lemon zest (if using) and vanilla extract.
Add almond flour, baking powder and sea salt.
Wrap the grated zucchini Cheesecloth Or several layers of sturdy paper towels. Squeeze the sink to release as much water as possible. Pour the grated zucchini into a bowl and stir well.
Pour blueberries into the batter.
Transfer the batter to the prepared pan. Smooth the top with the back of the spoon and round the top slightly.bake 60-70 minutes, Until the inserted toothpick is clean. Cool completely in the pot.
To make the glaze, pass the sweetener through Blender Make it powder. (Alternatively, you can use Powdered Erythritol direct. ) Stir the lemon juice and sweetener powder together. Pour the glaze on the bread.

Recipe notes

Serving size: 1 1/2 inch thick slices

The video shows how to make lemon blueberry zucchini bread:

Click here Jump to the video of this recipe-it’s right above the ingredient list. This is the easiest way to learn how to make lemon blueberry zucchini bread!

nutrient content

The amount per serving. The amount in the formula description above.

Calories 139

fat 12 grams

protein 4 grams

Total carbohydrates 5 grams

Net carbohydrates 3 grams

fiber 2 grams

sugar 2 grams

The nutrients are provided out of courtesy. Have questions about the calculation or why you get different results?Please see our Nutrition policy.

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