Keto Zucchini Bread with Almond Flour

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
2. Pulse the zucchini in the food processor until finely shredded.
3. Place shreds in a clean kitchen towel and squeeze firmly until no more water drips out. Note: This is the most important step for texture.
4. Whisk almond flour, coconut flour, sweetener, cinnamon, baking powder, and salt in a large bowl.
5. Stir in melted butter, room temperature eggs, vanilla, and lemon juice. Mix until the batter is smooth and glossy.
6. Fold in the squeezed zucchini and chopped walnuts using a spatula.
7. Pour the batter into the pan and smooth the top with a spoon.
8. Bake for 55–65 minutes until the edges are deep golden brown.
9. Insert a toothpick into the center; it must come out clean.
10. Cool in the pan for 10 minutes, then move to a wire rack.