Zucchini Blueberry Almond Loaf
Support gut diversity and cognitive wellness with this polyphenol-rich Zucchini Blueberry Almond Loaf. Crafted with anti-inflammatory blueberries and fiber-packed zucchini, this recipe is a microbiome-friendly treat designed to keep blood sugar stable and your gut microbes thriving
Ingredients
1/2 cup butter softened
1/4 cup stevia
3 eggs
2 tbsp lemon zest
2 tbsp fresh lemon juice
1 tbsp sour cream
2 cups almond flour
2 tsp baking powder
1/4 tsp himalayan salt
1/5 cups grated zucchini
1 cup blueberries
Directions
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Grate zucchini. Place in a fine mesh strainer or on an absorbent cloth (cheese cloth works well). Set aside.
Preheat oven to 325°F. Grease loaf pan or line with parchment paper.
In a large bowl, beat butter and stevia until well combined and fluffy.
Add eggs, lemon zest, lemon juice, and sour cream.
Separately, combine almond flour, baking powder and salt. Add to lemon mixture.
Drain the zucchini by pressing firmly into the mesh strainer or absorbent cloth. Release as much moisture as possible. Add to mixture.
Fold in the blueberries.
Add mixture to prepared loaf pan. Bake 65 minutes or until an inserted toothpick comes out clean. Cool before serving.