Description
A moist, protein-packed zucchini bread with natural sweetness from applesauce and warm cinnamon. Light, guilt-free, and perfect for snacks or breakfast. Gluten-free option available with proper flour substitutions.
Ingredients
1 large grated zucchini (1 cup, ~230g)
1 large egg (or 1 flax egg for vegan)
1/2 cup unsalted applesauce
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup unflavored protein powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of nutmeg (optional)
Instructions
Preheat oven to 350°F (175°C)
Line a loaf pan with parchment paper
Grate zucchini and set aside in a sieve to drain for 10 minutes
In a bowl, mix egg apple sauce, and zucchini
In a separate bowl, combine flours, protein powder, baking powder, cinnamon, salt, and nutmeg
Add dry ingredients to wet ingredients and stir until just combined
Pour batter into prepared pan
Bake for 25 minutes or until a toothpick inserted comes out clean
Let cool for 10 minutes before slicing
Notes
For best results, use room-temperature egg
Flax egg substitute: 1 tablespoon ground flaxseed + 3 tablespoons water
Optional add-ins: chopped walnuts or pecans
Store in an airtight container for up to 5 days or freeze for 3 months
Nutrition
- Serving Size: 1 slice
- Calories: 100
- Sugar: 8g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0.3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5.7g
- Cholesterol: 35mg