Protein mini zucchini bread

3 serving Egg white, large
400 grams Zucchini
25 gram(s) Vital Protein, Original Pea Protein Isolate (by ROSCOE01)
15 grams Flour, whole grain
1 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
0.25 tsp Black Pepper (Ground) (by TIARENEE)
0.25 tsp Salt, Sifto Table Salt (by FAREWELLBC)

Enjoy hot or cold- also usable as sandwich bread

Grate zucchini and sprink it with about one teaspoon of sea salt and tossing the shreds around a bit to distribute the salt. Allow to sit for 20 min then drain VERY VERY WELL. Keep the liquid for soup or savory oatmeal recipes (yum).
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Preheat the oven to 180 degrees.

Lightly beat the egg whites and whisk in the protein powder, yogurt, flour and spices and stir until combined.
Stir in the zucchini.

Lightly grease a small loaf tin or two muffin tins.

If baking in a loaf tin bake for around 30 min making sure egg whites are cooked (depends on oven, really). If choosing to cook muffins, 20-25 min. will probably do but make sure to check!

You can also use it as a pizza crust! Just reduce yogurt by half and add 1/2 tsp of psyllium

Serving Size: 1 small loaf or two large muffins

Number of Servings: 2

Recipe submitted by SparkPeople user INSEARCH4LOWCAL.