One of the first things I'm looking forward to this summer (besides the SUN and the reversal of my very likely low Vitamin D status) is making z bread from zucchinis fresh from our garden. Yum. Until then, store-bought, it is.
I browsed the interwebz for zucchini bread recipes, but I couldn't find a recipe that I liked! Womp. Womp. Sooooo, I crafted my own....with some inspiration from the Whole Foods Zucchini Bread recipe. Only mine makes TWO loaves, is 100 LESS calories, half the fat, less sugar, and has 1 teensy more gram protein. Still counts. I'm counting it.
Let's be straight up. Baked goods are often the hardest foods to make healthful because 1) with healthy substitutions come changes in texture and 2) with baked goods come an expectation for deliciousness. Wellllll GUESS WHAT? I think I delivered. Try it out if you don't believe me. Actually, try it out anyways, because it's delicious!
Whole Wheat Zucchini Bread - Makes 2 loaves!
3 cups whole wheat pastry flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
2 heaping scoops unflavored protein powder (I use whey)
2/3 cup unsweetened applesauce
3/4 cup nonfat plain Greek yogurt
1 cup turbinado sugar
1 1/2 tbsp vanilla extract
2 cups grated zucchini
2/3 cup chopped walnuts
Preheat oven to 325F and lightly grease 2-8 inch loaf pans with olive oil.
In a large bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and protein powder.
In a separate bowl or mixer, whisk together eggs, applesauce, Greek yogurt, turbinado sugar, and vanilla.
Add dry ingredients to wet and fold until just combined. Fold in zucchini and walnuts, and transfer batter to pans.
Bake until inserted toothpick comes out clean, about 50-60 minutes. Allow loaves to cool in pan for 30 minutes, then remove and continue cooling on a wire rack.
Slice when cool and enjoy!!
Nutritional Information (1/12th of 1 loaf): 126 calories, 2.3g fat, 21.4g carbs, 5.1g protein