Mostly Clean Zucchini Protein Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 63.5
- Total Fat: 1.0 g
- Cholesterol: 0.6 mg
- Sodium: 71.0 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.5 g
- Protein: 6.3 g
View full nutritional breakdown of Mostly Clean Zucchini Protein Bread calories by ingredient
Introduction
I think this should be ok if you are following Jamie Eason's 12 week plan. I think this should be ok if you are following Jamie Eason's 12 week plan.Number of Servings: 16
Ingredients
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Ingredients:
Non-stick cooking spray
2 medium zucchini, peeled and cooked (steamed) until tender.
1 cup brown rice flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
2 scoops vanilla protein powder (about 30 grams in each scoop).
3 egg whites
3/4 cup Splenda, granulated.
1/2 cup low-fat organic cottage cheese with live, active cultures.
Directions
Directions:
Preheat oven to 350 degrees. Spray an 8" x 8" baking dish with non-stick cooking spray.
Cut zucchini into smaller pieces measuring about 1-1/2 inch in length. Place zucchini pieces in blender and puree, then set aside.
In a large bowl, combine flour, cinnamon, baking soda, allspice, nutmeg, and protein powder.
In another bowl, combine egg whites, Splenda, cottage cheese, and pureed zucchini. Then add this mixture to the dry ingredients and mix well.
Pour batter into the baking dish and spread evenly. Bake 25 to 30 minutes or until a toothpick comes out clean. Let it cool completely and then cut into 9 pieces.
Serving Size: Makes 16 bars in 8x8 pan
Number of Servings: 16
Recipe submitted by SparkPeople user CDGOLDILOCKS.
Preheat oven to 350 degrees. Spray an 8" x 8" baking dish with non-stick cooking spray.
Cut zucchini into smaller pieces measuring about 1-1/2 inch in length. Place zucchini pieces in blender and puree, then set aside.
In a large bowl, combine flour, cinnamon, baking soda, allspice, nutmeg, and protein powder.
In another bowl, combine egg whites, Splenda, cottage cheese, and pureed zucchini. Then add this mixture to the dry ingredients and mix well.
Pour batter into the baking dish and spread evenly. Bake 25 to 30 minutes or until a toothpick comes out clean. Let it cool completely and then cut into 9 pieces.
Serving Size: Makes 16 bars in 8x8 pan
Number of Servings: 16
Recipe submitted by SparkPeople user CDGOLDILOCKS.