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[A fantastic breakfast! ](https://preview.redd.it/rmndgzdif0481.jpg?width=780&format=pjpg&auto=webp&s=10c94f61fd037784cb631c3cc44cdca8fff4adb7)
More photos at [https://freefromgluten.com/2021/11/30/keto-lemon-poppyseed-zucchini-bread/](https://freefromgluten.com/2021/11/30/keto-lemon-poppyseed-zucchini-bread/)
Ingredients
* Coconut oil spray, for the pan
* 3 medium zucchini, grated
* 3 large eggs
* 1 tbsp swerve
* 1 1/2 tsp vanilla extract
* 2 cups blanched almond flour, finely ground
* 1 tbsp poppy seeds
* 1 tsp lemon zest
* 1/4 tsp salt
* 1 tsp baking soda
Instructions
* Preheat the oven to 350 degrees F. Cut a piece of parchment paper to line a small loaf pan so that there is an overhang. This will allow you to remove the bread easily from the pan. Spray lightly with coconut oil spray and set aside.
* Using a box grater, grate your whole zucchinis and place them into a fine-mesh strainer set inside a large bowl. Lightly press and squeeze the water out with your hands. Allow the zucchini to sit and drain while you make the batter.
* In a large bowl, whisk the eggs, swerve, and vanilla extract. Then, add the almond flour, poppy seeds, lemon zest, kosher salt, and baking soda. Use a rubber spatula to fold and combine all of the ingredients.
* To ensure the zucchini is thoroughly dry, place the contents into a clean kitchen towel and wring out the excess liquid. Add the zucchini to the batter and fold to combine.
* Pour the batter into the prepared lined loaf pan. Bake in a preheated oven for 45-50 minutes until a cake tester inserted into the center comes out clean.
* Allow the bread to cool in the pan for 30 minutes before removing it from the pan to cool completely. When ready to serve, slice into 8 equal-sized slices.
Dining and Cooking