OK, ok. I teased you yesterday with a picture of this dessert bread – and now it’s time for me to spill it.
On Saturday, I headed to the farmer’s market to pick up my CSA, and found that I had more zucchini than I knew what to do with! However, when the farmer told me the big fat zucchini would be great for baking, it suddenly came to me. Clearly, I had to make zucchini bread.
But this isn’t any zucchini bread! It’s a healthier, high protein, low sugar, low fat version made with whole wheat flour, unflavored protein powder, and stevia.
Now, I know what you’re thinking: healthy, low sugar, low fat? What about the taste? I hear you. When I make breads like banana dn zucchini bread, I don’t tend to substitute healthy ingredients. But let me guaruntee the taste is there, my friends…and it’s awfully delicious thanks to some tasty substitutions.
Prep time: 10 minutes
Bake time: 60 minutes
3 large egg whites
1/2 c. baking stevia (I used the NuNaturals More Fiber Baking Blend pictured above)
1 tsp. vanilla extract
1 c. unsweetened applesauce
2 c. grated zucchini (excess liquid squeezed out with hands)
1.5 c. whole wheat flour
1 c. protein powder (I used natural unsweetened Sun Warrior Brown Rice pp, but if you use flavored, use less stevia)
1 tsp. sea salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
Preheat the oven to 350 degrees. Mix together the eggwhites, stevia, vanilla, and apple sauce. In a separate bowl, mix together the rest of the ingredients. Gradually add the dry ingredients to the wet until incorporated. I was feeling chocolatey, so I also folded about a half cup of dark chocolate chips into the batter at the end. Spoon the batter into a greased loaf pan, and bake for one hour, or until a toothpick or knife comes out of the loaf clean.
Promptly burn your tongue tasting it right out of the oven
Happy Wednesday, everyone! I heading up stairs for an elliptical workout (40 minutes of intervals) and then will be off to train clients and work the day away! Have a fab one
What’s your favorite dessert bread?
I know it’s not *technically* a dessert bread, but I can do some major damage to some sweet corn bread. Mmm mm!