Chocolate Protein Zucchini Bread
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Ingredients
Adjust Servings
1 cup zucchini, shredded | |
1 egg | |
1 cup (270g) nonfat Greek Yogurt (Fage) | |
1/2 cup (110g) lite Pancake Syrup | |
1 tsp. Vanilla Extract | |
1.5 cups (235g) almond flour | |
1 scoop (32g) Chocolate Protein Powder (Gold Standard Whey) | |
1.5 tsp. baking powder | |
1/2 tsp. baking soda | |
1/4 tsp. salt | |
1 tsp. ground cinnamon | |
2 servings chocolate chips (28g) on top |
Nutritional Information
109
Calories
4
Fat (g)
12
Carbs (g)
8
Protein (g)
Directions
1.
Preheat oven to 350F.
Line a baking loaf pan with wax paper and spray with nonstick spray. I use Chosen Foods avocado spray.
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2.
While the oven heats grate zucchini with a standard cheese grater. Set aside while you prep the batter and do not squeeze the liquid out. Place all wet ingredients (not including zucchini) in a bowl and mix.
Place all dry ingredients in a separate bowl and mix.
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3.
Combine wet and dry ingredients and fold in zucchini last.
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4.
Add the mixture to wax paper lined loaf pan and top with chocolate chips.
Bake at 350F for approximately one hour until a toothpick comes out clean.
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5.
Slice and serve.
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