Zucchini Protein Bread

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Total Time
1hr 25mins
Prep
25 mins
Cook
1 hr

I got this recipe from Mollie Katzen's Sunlight Cafe. I changed it just a little bit, because it calls for pecans, and my boyfriend can't eat them. This is wonderful for breakfast with cream cheese spread on it! High protein, low sugar, very nutritious!

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Ingredients

Nutrition

Directions

  1. place grated zucchini in colander and sprinkle with 1/4 teaspoon salt. mix well and let sit at least 10 minutes. squeeze out excess water.
  2. grease a normal size loaf pan, or two small loaf pans. preheat oven to 350 f.
  3. combine both flours, 1/2 teaspoon salt, baking powder, baking soda, turbinado (or sugar), cinnamon, nutmeg, and ginger.
  4. in a separate bowl, combine the zucchini (be sure it has most of the water squeezed out), buttermilk, eggs, vanilla, and butter. i find it is easiest to add the butter to the zucchini, mix it, and then add the rest. otherwise i accidently cook my eggs with the hot butter.
  5. add the zucchini mix to the dry ingredients. mix well. add the nuts and currants. mix well.
  6. pour into bread pan(s) and bake about one hour. i usually have to add another fifteen minutes if it is all in one pan, because the bottom is still so gooey.
Most Helpful

5 5

I admit that I didn't make this as written, but I don't think the changes effected it too much. I used 2 cups of King Arthur White Whole Wheat Flour instead of the recommended 1 cup of flour and 1 cup of soy flour. I also left out the pine nuts and currants because I don't care for them. This is a very moist, healthy quick bread that is easy to make and tastes great! Made for PAC Spring 2009.