Zucchini bread
80 min · 11 g protein · 124 cals / serving
The late-summer quick bread: a cinnamon-and-nutmeg loaf flecked with green, so moist it needs no butter, under a crunchy walnut top. Two whole zucchini disappear into the batter, and Greek yogurt takes the place of the cup of oil.
Ingredients
- 2 medium (about 3 cups grated) zucchini, coarsely grated, not squeezed
- 2 eggs
- generous 3/4 cup nonfat Greek yogurt
- 1 tbsp packed brown sugar
- a generous 1/2 tsp stevia, pure stevia powder, or sweetener equal to 2/3 cup sugar
- 1 tsp vanilla extract
- 3/4 cup whole wheat flour, white whole wheat, or all-purpose
- 2 scoops (65 g) whey protein, vanilla or unflavoured
- 3 tbsp coconut flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg, ground
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp walnuts, chopped
Steps
- Heat the oven to 350°F. Line a 9×5-inch (23×13 cm) loaf pan with parchment.
- Whisk the eggs, yogurt, brown sugar, stevia and vanilla together, then stir in the grated zucchini with all its juice.
- Whisk the flour, whey protein, coconut flour, cinnamon, nutmeg, baking soda, baking powder and salt together and fold them into the zucchini mixture until no dry flour remains.
- Scrape the batter into the pan and scatter the walnuts over the top, pressing them in lightly.
- Bake 60–65 minutes, until a skewer in the middle comes out clean and the top springs back. Cool 15 minutes in the pan, then lift out and cool on a rack before slicing.
Good to know
Should I squeeze the zucchini?
No. The juice is what keeps this loaf moist without oil. Grate it on the coarse side of a box grater and use everything.
Can I add chocolate chips?
A handful (about 40 g) folded in at the end is a very popular twist; it makes it more of a treat and costs a few points.
Does it freeze?
Very well. Slice it, freeze the slices on a tray, then bag them; a slice thaws in 30 minutes or in the toaster.
Alternative
Per
- Calories
- 152
- Protein
- (37%)
- 13 g
- Fat
- (25%)
- 4 g
- Carbohydrates
- (38%)
- 15 g
- of which sugar
- 4 g
- Fiber
- 3 g
- Sodium
- 250 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1243 kcal goes into the pot and 932 g of ingredients comes out as about 817 g of food: 152 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.