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  • Sophie Anson

Zucchini Bread

I created this recipe because I love my sweets. Sometimes I just crave cake. This zucchini bread tastes like banana bread (the way zucchini bread always does). You would never guess it is low carb. Since it is made with Hazelnut flour, if you add semi sweet chocolate chips, it taste like Nutella. Various substitutions are listed at the end of the recipe, depending on taste and goals.


(1 loaf)

  • 1 and 1/2 cups hazelnut flour

  • ½ cup vanilla or cheesecake flavored protein powder

  • 1/3 cup Truvia or Xylitol (a little less... if you prefer things to be less sweet)

  • 1 tsp cinnamon

  • ½ tsp baking powder

  • ½ tsp baking soda

  • 1 whole egg, beaten

  • 3 egg whites, beaten

  • 1.5 cups coarsely grated zucchini


Substitutions:

Optional: 1/2 cup of sugar free (such as Lilli’s) or semi sweet chocolate chips. Omit the almond butter for a drier, reduced fat cake. Add 1 mashed banana for kids. Use vegan protein powder (such as Vega) for dairy free/Parve option. As always, this recipe is gluten free.


Directions:

Preheat oven to 350. Combine all dry ingredients. Beat eggs (for lighter cake, beat egg whites into peaks and fold in last). Fold eggs into dry mixture, then add almond butter and blend. Fold in Zucchini. Bake until a knife comes out clean.


Note: according to this client - you cannot travel by air with a loaf of this bread!

Nutrition:

1 slice (1 1/10th) =

128 calories, 9.4 grams fat, 3.6 grams carbs, 9.1 grams protein

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