Zucchini Protein Bread Recipe

Zucchini Protein Bread Recipe

A deliciously sweet snack bread packed full of essential nutrients like protein, healthy fats and hiddne vegetables!

INGREDIENTS

1¾ cups gluten-free flour

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

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, 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 incorporateddo 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

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Image of Zucchini Protein Bread Recipe

Servings

1 loaf

A deliciously sweet snack bread packed full of essential nutrients like protein, healthy fats and hiddne vegetables!

Ingredients

  • 1 ¾ cups gluten-free flour

  • 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

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.