• Sophie Anson

Zucchini Bread

Updated: Jun 1

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 Birch Bender Paleo pancake mix (or protein powder)

  • 1/4 cup Stevia or Xylitol

  • 1 tsp cinnamon

  • ½ tsp baking powder

  • ½ tsp baking soda

  • 1 egg yolk, beaten

  • 4 egg whites, beaten into peaks

  • 1.5 cups coarsely grated zucchini


Substitutions:

Optional: 1/2 cup of stevia sweetened (such as Lilli’s) or semi sweet or milk chocolate chips. Substitute 1 mashed banana for 1/2 the zucchini 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, add zucchini and egg yolk. Beat egg whites into peaks and fold in last. 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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