Ingredients for 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)
- 0 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
- 0 cups pine nuts (not specifically measured in recipe; 1/2 cup walnuts suggested)
- 0 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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How to Make 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
8g
