Blueberry Zucchini Bread Recipe with Lemon Glaze (Low Carb, Gluten-free)

INGREDIENTS

1/2 cup

Butter ((softened))

3/4 cup

Erythritol ((or any granulated sweetener of choice))

large Egg

1 tbsp

Lemon juice

1 tbsp

Lemon zest ((optional))

1 tsp

Vanilla extract

2 cups

Almond flour

2 tsp

Gluten-free baking powder

1/4 tsp

Sea salt

1 1/2 cups

Zucchini ((grated - see note*))

1 cup

Blueberries

1/4 cup

Erythritol ((powdered in a food processor; or use any other powdered or liquid sweetener of choice))

4 tsp

Lemon juice