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protein zucchini bread with orange crackle

protein zucchini bread with orange crackle

10 mins prepServes 6

After so many rounds of testing (this recipe was actually years in the making), we have finally nailed high-protein zucchini bread without protein powder! It packs in 11g of protein per slice and 3g of fiber and rivals any zucchini bread you'll find at your favorite bakery. I'm not lying - try it for yourself!

6 servings

What you need

all purpose flour

1 ½ cup all purpose flour, or 1:1 gluten free flour

baking powder

¾ tsp baking powder

baking soda

½ tsp baking soda

ground flaxseed

¼ cup ground flaxseed

cinnamon

1 ¼ tsp cinnamon

cardamom

¾ tsp cardamom

salt

plain greek yogurt

⅔ cup plain greek yogurt, or plant based Greek style

organic eggs

2 organic eggs, or flax eggs

milk

3 tbsp milk, I prefer soy milk, but any higher protein plant based milk or cow's milk works

vanilla extract

1 ½ tsp vanilla extract

maple syrup

6 tbsp maple syrup, or agave

avocado oil

2 tbsp avocado oil, or olive oil

zucchini

1 cup zucchini, shredded/grated , about 1 medium zucchini 5-6 long

orange zest

1 orange zest

sugar

⅙ cup sugar

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Instructions


0 Preheat the oven 350 degrees. Grease or line a bread pan.
1 Lay out a cheese cloth or thin dish cloth and grate the [wprm-ingredient text="&lt;wprm-ingredient uid=&quot;13&quot; removed=&quot;0&quot;&gt;1 cup zucchini" uid="13"] on it. Squeeze the cloth together to ring out any excess moisture from the zucchini over the sink. Set this aside.
2 In a medium bowl combbine the [wprm-ingredient text="2/3 cup plain greek yogurt" uid="7"], [wprm-ingredient text="2 eggs" uid="8"], [wprm-ingredient text="3 tbsp milk" uid="9"], [wprm-ingredient text="1 1/2 tsp vanilla extract" uid="10"], [wprm-ingredient text="6 tablespoons pure maple syrup" uid="11"], [wprm-ingredient text="2 tbsp avocado oil" uid="12"], shredded zucchini, and the zest from 1 orange.
3 In a large bowl whisk together the [wprm-ingredient text="1.5 cup all-purpose flour" uid="0"], [wprm-ingredient text="3/4 teaspoon baking powder" uid="1"], [wprm-ingredient text="1/2 teaspoon baking soda" uid="2"], [wprm-ingredient text="1/4 cup ground flaxseeds" uid="3"], [wprm-ingredient text="1 1/4 tsp cinnamon" uid="4"], [wprm-ingredient text="¾ tsp cardamom" uid="5"], and [wprm-ingredient text="1 teaspoon salt" uid="6"]. 
4 Pour the wet ingredients into the dry ones and mix until just combined. Some lumps are fine. Be cautious not to overmix. This is a very thick batter, so I have to press it together to hydrate all the flour.
5 In a small bowl add the [wprm-ingredient text="⅛ cup sugar for topping" uid="15"] and the zest from the other orange. Use your fingers to rub them together until it become fragrant. 
6 Spread the batter evenly in the bread pan. The batter gets sticky so it helps to wet the spatula or offset spatula (even the back of a spoon works). Sprinkle the sugar mixture on top, using your hands to spread it out evenly. Bake for 50 minutes or until a toothpick inserted comes out clean. If the top starts to brown too quickly, just loosely tent it with foil. Let it cool for at least 10 minutes in the pan before digging in. Otherwise it could be gummy inside!

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protein zucchini bread with orange crackle | Joy to the Food