1 Tablespoon lemon zest, grated with a microplane grater
1 1/2 cups grated zucchini, 6 ounces
1 cup blueberries, 5 ounces
1/2 cup honey
4 Tablespoons butter, or coconut oil for dairy free
2 Teaspoons vanilla extract
1/2 Teaspoon almond extract
3 Tablespoons coconut butter, also called coconut mana
1 Tablespoon honey
1 Tablespoon freshly squeezed lemon juice
small amount of water or lemon juice if needed
Preheat the oven to 325ºF and lightly grease 3 non-stick mini loaf pans, (a muffin tin will also work).
In a medium sized mixing bowl, whisk together the almond flour, tapioca starch, cinnamon, sea salt, and baking powder until thoroughly combined. Fold in the lemon zest, zucchini, and blueberries and set the mixture aside.
Melt the honey and butter or coconut oil together over low heat. Add the melted honey butter mixture to the mixing bowl along with the eggs, and vanilla and almond extracts. Mix until combined and portion equally into the 3 mini loaf pans.
Place the pans in the oven and bake for 30-35 minutes, or until golden brown, puffed in the middle, and no longer gooey.
Remove the pans from the oven, and let them cool on a cooling rack for 10 minutes before turning them over to remove the loaves from the pans.
Let the loaves cool completely before glazing.
For the glaze, melt the coconut butter and honey over low heat. When the mixture is liquified, remove it from the heat and whisk in the lemon juice. If the mixture seems too thick to drizzle, add 1-2 more teaspoons of lemon juice or water to thin it out – coconut butter varies in thickness with every jar I’ve bought so far.
Drizzle the glaze over the loaves and serve immediately, or keep in an airtight container for up to 2 days. I’ve also frozen these and they come out almost as good as fresh, straight out of the freezer, but warming them in the oven restores their texture to freshly baked. Leave the glaze off if you’re going to freeze and reheat them.