Zucchini Protein Bread Recette

This delicious and healthy Zucchini Protein Bread recipe is inspired by Mollie Katzen's Sunlight Cafe, but with a twist! Perfect for a high-protein, low-sugar breakfast, this recipe is packed with nutrients and naturally sweet. Enjoy warm with a dollop of cream cheese – you won't believe how moist and flavorful it is, even without the pecans!

Préparation 20 min

Cuisson 85 min

Calories 257.7 kcal

Protéines 20g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Zucchini Protein Bread

2 medium zucchini (about 2 cups)
3/4 teaspoon salt
2 cups total flour (1 1/2 cups whole wheat flour, 1/2 cup all-purpose flour)
cups soy flour (not used in this recipe)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup turbinado sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1/4 cup melted unsalted butter
cups pine nuts (not specifically measured in recipe; 1/2 cup walnuts suggested)
cups sunflower seeds (not specifically measured in recipe; 1/2 cup walnuts suggested)
1/4 cup currants
1/2 cup chopped walnuts
1/4 cup raisins (optional substitute for currants)

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Comment préparer Zucchini Protein Bread

Grate two medium zucchini (about 2 cups) and place in a colander. Sprinkle with 1/4 teaspoon salt.
Mix well and let sit for at least 10 minutes to draw out excess moisture.
Squeeze out as much excess water as possible from the zucchini.
Grease a 9x5 inch loaf pan (or two small loaf pans).
Preheat oven to 350°F (175°C).
In a large bowl, whisk together: 1 1/2 cups whole wheat flour, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/4 cup turbinado sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
In a separate bowl, combine: the squeezed zucchini, 1 cup buttermilk, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup melted unsalted butter.
Add the melted butter to the zucchini mixture first, then mix well before adding the eggs, buttermilk, and vanilla. This prevents the eggs from scrambling.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Stir in 1/2 cup chopped walnuts or your favorite nuts (optional) and 1/4 cup currants (or raisins).
Pour batter into the prepared loaf pan(s).
Bake for 55-75 minutes, or until a wooden skewer inserted into the center comes out clean. If baking in one large loaf pan, it may require an additional 15 minutes of baking time.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

32g

Fat

20g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Breads Breakfast Vegetarian Dietary Quick Breads 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Zucchini Protein Bread ?

Zucchini Protein Bread prend environ 105 minutes du début à la fin — environ 20 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Zucchini Protein Bread ?

Zucchini Protein Bread contient environ 257.7 calories par portion, avec environ 20 g de protéines, 8 g de glucides et 20 g de lipides.

De quels ingrédients ai-je besoin pour Zucchini Protein Bread ?

Les principaux ingrédients de Zucchini Protein Bread sont Zucchini, Salt, Flour, Soy Flour, Baking Powder, Baking Soda. Consultez la liste complète avec les quantités ci-dessus.