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Zucchini Protein Bread Recipe
A deliciously sweet snack bread packed full of essential nutrients like protein, healthy fats and hidden vegetables!
INGREDIENTS1¾ cups gluten-free flour ⅓ cup Navitas Organics Vanilla & Greens Essential Blend ¼ cup Navitas Organics Chia Powder ⅓ cup Navitas Organics Hemp Seeds ½ cup slivered almonds ½ tsp. sea salt 2 tsp. baking powder 1 tsp. baking soda 1 Tbsp. ground cinnamon ⅓ cup olive oil ½ cup maple syrup ½ cup plant-based milk of choice 1¼ cup finely shredded zucchini ½ cup dried currants |
DIRECTIONSPreheat the oven to 350° F. Lightly spray a 1½-quart loaf pan with cooking spray and line with a strip of parchment paper, allowing an overhang of paper on either side to make a sling. In a medium bowl, combine the flour, Vanilla & Greens Essential Blend, chia powder, hemp seeds, almonds, salt, baking powder, baking soda and cinnamon. Mix well. In a large bowl, whisk together the olive oil, maple syrup and almond milk. Add the dry ingredients to the wet and stir until just incorporated—do not over-mix. Gently fold in the zucchini and currants, distributing the ingredients into the batter using as few strokes as possible. Transfer the batter to the prepared loaf pan, smoothing out the top into a flat layer. Bake for 50-60 minutes or until a toothpick inserted comes out mostly clean. Let the loaf cool in the pan for 15 minutes, then use the parchment flaps to easily remove it from the pan and place it onto a baking rack to cool completely. Cut into thick slices to serve. If storing, wrap the loaf tightly in a reusable food wrap and store in a cool, dark place at room temperature for up to 4 days. Makes 1 loaf
Submitted by Julie Morris | Luminberry |
A deliciously sweet snack bread packed full of essential nutrients like protein, healthy fats and hidden vegetables!
Ingredients
1¾ cups gluten-free flour
⅓ cup protein powder of choice
-
¼ cup Navitas Organics Chia Powder
-
⅓ cup Navitas Organics Hemp Seeds
- ½ cup slivered almonds
- ½ tsp. sea salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 Tbsp. ground cinnamon
- ⅓ cup olive oil
- ½ cup maple syrup
- ½ cup plant-based milk of choice
- 1¼ cup finely shredded zucchini
- ½ cup dried currants
Directions
- Preheat the oven to 350° F. Lightly spray a 1½-quart loaf pan with cooking spray and line with a strip of parchment paper, allowing an overhang of paper on either side to make a sling.
In a medium bowl, combine the flour, protein powder, chia powder, hemp seeds, almonds, salt, baking powder, baking soda and cinnamon. Mix well.
- In a large bowl, whisk together the olive oil, maple syrup and almond milk. Add the dry ingredients to the wet and stir until just incorporated—do not over-mix.
- Gently fold in the zucchini and currants, distributing the ingredients into the batter using as few strokes as possible. Transfer the batter to the prepared loaf pan, smoothing out the top into a flat layer. Bake for 50-60 minutes or until a toothpick inserted comes out mostly clean.
- Let the loaf cool in the pan for 15 minutes, then use the parchment flaps to easily remove it from the pan and place it onto a baking rack to cool completely. Cut into thick slices to serve.
- If storing, wrap the loaf tightly in a reusable food wrap and store in a cool, dark place at room temperature for up to 4 days.