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Lemon Zucchini Bread

Stefani Tolson
  • minutes
  • Serves

INGREDIENTS

2

Eggs, large

3 1/2 tbsp

Lemon juice

1 2/3 cups

All-purpose flour

1 tsp

Baking powder

3/4 cup

Keystone pantry non-gmo allulose natural rare sugar sweetener

1 cup

Powdered sugar

1/2 tsp

Salt

1/2 cup

Coconut oil

1/2 cup

Greek yogurt, plain

1/4 cup

Milk