Zucchini Protein Bread Recipe
A deliciously sweet snack bread packed full of essential nutrients like protein, healthy fats and green vegetables!
1¾ cup Gluten-free Flour
1/3 cup Navitas Organics Vanilla & Greens Essential Blend
1/4 cup Navitas Organics Chia Powder
1/3 cup Navitas Organics Hemp Seeds
1/2 cup slivered Almonds
1/2 tsp Sea Salt
2 tsp Baking Powder
1 tsp Baking Soda
1 Tbsp ground Cinnamon
1/3 cup Olive Oil
1/2 cup Maple Syrup
1/2 cup unsweetened Almond Milk
1¼ cup finely shredded Zucchini
1/2 cup Dried Currants
Preheat the oven to 350° F. Lightly spray a 1.5-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, Navitas Essential Blend, Chia Powder and Hemp Seeds, as well as the 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 plastic and store in a cool, dark place at room temperature for up to 4 days.
Makes 1 Loaf
Submitted by Julie Morris