High Protein Zucchini Bread
Nutrition
Calories: 175kcal | Carbohydrates: 24.4g | Protein: 12.7g | Fat: 3.7g | Fiber: 0.5g
This High Protein Zucchini Bread is going to become your new favorite breakfast meal prep, especially if you happen to be growing a bunch of zucchinis and don't know what to do with all of them!
Servings
Ingredients
- 180 g Vital Wheat Gluten
- 30 g All Purpose Flour
- 1/4 cup Soy Milk unsweetened
- 1 Zucchini, medium (~1 cup)
- 1 tbsp Vanilla Extract
- 1 1/2 tsp Cinnamon
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Mini Vegan Chocolate Chips
- 1/4 cup Chopped Walnuts
Instructions
- Pre-heat the oven to 325 F (163 C).
- Clean and grate one medium zucchini (should be about 1 cup).
- Pat the grated zucchini dry using a kitchen or paper towel. This is an important step to ensure the bread can rise and bake properly.
- In one large bowl, mix together the soy milk, brown sugar, vanilla extract, cinnamon, baking soda, baking powder and salt. I use a whisk for this step.
- Add in the (patted dry) grated zucchini, mini chocolate chips and chopped walnuts. Mix well.
- Add the AP flour and vital wheat gluten. Mix as minimally as possible until the vital wheat gluten and flour are fully incorporated. Over-mixing can result in a chewier texture. The dough should be a little loose, but not wet and sloppy.
- Place the dough in a parchment paper-lined loaf pan. Spread it out as evenly as possible.
- Cook for 47 - 53 minutes until you pass the clean toothpick test!
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Zucchini Bread
Did you make this recipe?Mention @proteindeficient.vegan
