Holy guacamole, The Lemon Wedge turns 3 years old today! Three years ago I had only taken two nutrition courses. Now, after what has seemed like both an eternity and a blink of an eye, I am a Registered Dietitian Nutritionist (I still don’t think it that has really sunk in yet!) and almost have my Master’s degree in Nutrition. Now that I am a RDN, my mind has been overflowing with ideas and questions on how to expand my blog, start a business, and get a job, but at least for today, I am just going to celebrate how for I, and The Lemon Wedge blog, have come!
Celebration calls for a lemon themed recipe, of course. I am pretty lazy about cooking and creating new recipes, so the occasion has given me a good excuse to get back in the kitchen. My creation: grain free lemon zucchini bread (aka heaven in a loaf).
This recipe is paleo-friendly, gluten-free, and dairy-free (if any of those are your jam) – but most importantly, it is super soft, flavorful, and delicious.
I have included the recipe below. I wouldn’t change a thing if I were to make it again – however, I might try to add in some poppy seeds or chia seeds for some extra fiber!