Keto Lemon Zucchini Bread for 12 Slices

Instructions:

1. Shred the zucchini into fine pieces using a box grater or food processor.
2. Place the shredded zucchini in a cheesecloth or tea towel and squeeze firmly to remove as much liquid as possible.
3. Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
4. In a medium bowl, whisk together almond flour, coconut flour, granular sweetener, baking powder, and salt until no clumps remain.
5. In a larger bowl, whisk eggs, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and slightly frothy.
6. Fold the dry ingredients into the wet ingredients using a spatula, then fold in the squeezed zucchini until evenly distributed.
7. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50–60 minutes until the top is deep mahogany brown and a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Whisk together cream cheese, powdered sweetener, and lemon juice until velvety, then drizzle over the cooled loaf.