I am still working through some large zucchinis from mega garden this summer, and it’s a race against time to use them before they expire.
The large zucchinis are especially useful for baking as they don’t spiralize very well. I’m using this veggie in smoothies, smoothie bowls, stir fry, salads, muffins, and now this amazing loaf.
The challenge for me when baking is finding alternatives to some traditional baking staples. I have a fairly inclusive food intake, but I focus on whole foods and do my best to limit refined ingredients. I’m always looking for snacks and meals with more protein as well. I also work with clients who have various goals, so providing options that have more carbs, less carbs and more fat verses less fat is important to me.
For this recipe I axed the usual vegetable oil you would use, and opted for a pureed banana. It added some natural sweetness and extra moisture to the bread. The zucchini helped as well, as this recipe used some whey protein which can really dry your baking out.
This is an awesome breakfast option, snack or even dessert choice. You can eat it alone, or add some of your favorite jam or nut butter to it. Butter would also be amazing!
Prep time isn’t bad. You need about 15 minutes to whip it together and then 40 minutes to bake.
60 grams of whey protein protein powder (equals 48 grams of protein if using Rivalus protein)
102 grams of all purpose flour (Bob’s Old Red Mill)
100 grams of banana, pureed
200 grams of zucchini, grated
2 tbsp of stevia
1 tsp of baking powder
1 tsp of baking soda
1 tsp of salt
3 tsp of vanilla
Heat oven to 325 F. Grease an 8×4 inch baking pan. Sift your dry ingredients together. Beat your eggs, banana and stevia together until combined. Blend your dry and wet ingredients together, folding in your zucchini until all combined. Bake for 40 minutes, or until your test pick can slide easily in and out with any batter sticking to it.
Based on 8 slices: