Lemon Rosemary Zucchini Bread

Step 1

In a food processor, combine almond flour, protein powder, salt, and baking soda

Step 2

Pulse in eggs, maple syrup, stevia, rosemary, and lemon zest

Step 3

Remove s-blade, replacing with grater attachment

Step 4

On a scale, weigh out 8 ounces of zucchini

Step 5

Push zucchini through food processor to grate over batter

Step 6

Stir in zucchini by hand

Step 7

Transfer batter to a greased 9 x 5 inch loaf dish

Step 8

Bake at 350°F for 45-55 minutes

Step 9

Cool for 1 hour

Step 10

Serve