Wash the strawberries with lukewarm water and pat them dry with a paper towel. Cut the strawberries into small pieces.

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Add the eggs, pure maple syrup, and vanilla extract to a large bowl and mix well until the wet ingredients are combined.

Transfer the almond flour, tapioca flour, baking powder and sea salt to a separate bowl and mix to combine the dry ingredients.

Pour the flour mixture into the large mixing bowl with the wet ingredients and stir well until a thick batter forms.

Fold in the fresh chopped strawberries and lemon zest (if adding) until well incorporated throughout the dough.

Transfer the dough to the prepared baking pan and spread it into an even layer. Sprinkle top of the batter with sliced almonds (if desired) and cover the pan with aluminum foil.

Bake on the center rack of the preheated oven for 60-75 minutes or until baked through.

I’ve found the best way of checking for doneness of quick breads is to check the internal temperature using a digital thermometer. To do so, insert the thermometer into the center of the bread. If it is 190 degrees or higher, it is fully cooked. The texture will be best between 190 and 205 degrees Fahrenheit.

Let the bread cool completely before removing it from the pan and slicing. The easiest way to do this is to lift up on the parchment paper and transfer it to a cutting board. Use a sharp knife to cut the bread into individual slices.