Zucchini lemon blueberry bread

 

2/3 cup Monk Fruit

1/2 cup butter or coconut oil 

3 large Eggs

1 1/2 cups/ 230 g zucchini created then squeezed 

1 tbsp Lemon juice
1 tbsp Lemon zest 
1 tsp Vanilla extract
2 cups Blanched Almond Flour
2 tsp Baking powder
1/4 tsp Sea salt
1 1/2 cups Zucchini - grated and squeezed 
1 cup Blueberries - fresh or frozen 

Cream the butter and monk fruit sugar together

Prep the zucchini- grate and squeeze 

Add the remaining ingredients and stir to combine

Place into a parchment lined pan of choice - I used a extra long loaf pan

Pour the batter into the pan and bake 

350°f 60 minutes