PROTEIN-PACKED ZUCCHINI BREAD
Late in the summer there's usually an abundance of zucchini and this recipe is one way to use it up. Make a few batches and freeze any extra loaves to have on hand for snacks and quick breakfasts.
Provided by EatingWell Test Kitchen
Categories Diabetic High-Protein Breakfast Recipes
Time 2h35m
Number Of Ingredients 16
Steps:
- Coarsely shred zucchini (you should have about 2 cups shredded zucchini). Place shredded zucchini in a sieve set over a bowl. Sprinkle the salt over zucchini; toss to combine. Let stand 1 hour to drain. Place zucchini between three or four layers of 100-percent-cotton cheesecloth or two or three layers of paper towels; squeeze out excess liquid. Set aside.
- Preheat oven to 325 degrees F. Coat a 9x5x3-inch loaf pan with cooking spray or line with parchment paper; set aside.
- In a large bowl whisk together gluten-free oat flour, gluten-free all-purpose flour, almond flour, sugar, whey protein powder, baking powder, cinnamon, ginger, and cloves.
- In another large bowl whisk together yogurt and shredded zucchini. Add eggs and almond milk; stir until combined.
- Add flour mixture to zucchini mixture; stir until well mixed. Stir in walnuts.
- Spoon batter into prepared pan. Bake 65 to 75 minutes or until a wooden toothpick inserted in the center comes out with only a few moist crumbs attached.
- Cool in pan on a wire rack 10 minutes. Run a thin metal spatula around the sides; turn out onto the wire rack. Cool completely.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 21.9 g, Cholesterol 27.9 mg, Fat 6.1 g, Fiber 2.8 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 7.6 g
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