Zucchini Bread Without The Garbage
Leo Biette-TimmonsZucchini Bread
300g zucchini, (about 2 small ones) grated
1 egg
100g egg whites
150g 0% greek yogurt
80g apple sauce, unsweetened
60ml skim milk
50g vanilla whey protein powder
120g oats, ground
30g flax seeds, ground
20g chia seeds
30g date sugar
25g almond flour
1 tsp vanilla extract
1.5 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
45g walnuts, chopped
30g chocolate chips, mini or chopped
45-50 minutes @ 350°. Bake for 35 minutes, then cover for last 10-15 minutes
Makes 12 slices, nutrition per slice:
159 calories, 10g protein, 16g carbohydrates, 7g fat, 3.5g fiber, 3.5g added sugar.
To make this healthier, or lower in fat, reduce the added walnuts & chocolate chips
You'll need 3 mixing bowls, a loaf tin, parchment paper, tin foil, a whisk, measuring spoons and a spatula. I always recommend using a kitchen scale (you'll need one for this since most everything is in grams).
Start by washing & grating your zucchinis. In a cheese cloth, dish towel, or colander, squeeze the liquid from the zucchinis, and add to the smallest mixing bowl.
In bowl number two, add all the wet ingredients into a bowl; the egg, egg whites, yogurt, milk, and vanilla extract. Whisk everything together until combined.
Add the dry ingredients to a third bowl; oat flour, almond flour, ground flax seeds, protein powder, chia seeds, baking powder, baking soda, date sugar (or your sweetener of choice), cinnamon, nutmeg, and salt. Again, whisk everything together until combined!
Add the wet ingredients to the dry, stir until the batter is lumpless, and add in the grated zucchini.
Stir in your walnuts and chocolate chips, then add the batter to a parchment lined loaf tin. Once your oven is preheated to 350°, bake the loaf for 35 minutes before. After 35 minutes, take the loaf out and cover with tin foil for the last 10-15 minutes. You should be able to pull a toothpick from the center of the loaf without a crumb sticking to it.
Let cool & enjoy!