Nutrition per serving may change if servings are adjusted.
1 medium zucchini (8 ounces)
½ teaspoon salt
Nonstick cooking spray
1½ cups gluten-free oat flour
1 cup gluten-free all-purpose flour
½ cup almond flour
½ cup sugar (see Tips)
⅓ cup vanilla-flavor whey protein powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
6 ounces plain fat-free Greek yogurt
¾ cup unsweetened almond milk
½ cup chopped walnuts
Coarsely shred zucchini (you should have about 2 cups shredded zucchini). Place shredded zucchini in a sieve set over a bowl. Sprinkle the salt over zucchini; toss to combine. Let stand for 1 hour to drain. Place zucchini between three layers of 100-percent-cotton cheesecloth or two or three layers of paper towels; squeeze out excess liquid. Set aside.
Preheat oven to 325°F. Coat a 9x5x3-inch loaf pan with cooking spray; set aside.
In a large bowl whisk together gluten-free oat flour, gluten-free all-purpose flour, almond flour, sugar, whey protein powder, baking powder, cinnamon, ginger, and cloves. In another large bowl whisk together yogurt and shredded zucchini. Add eggs and almond milk; stir until combined. Add flour mixture to zucchini mixture; stir until well mixed. Stir in walnuts.
Spoon batter into prepared pan. Bake for 65 to 75 minutes or until a wooden toothpick inserted in the center comes out with only a few moist crumbs attached.
Cool in pan on a wire rack for 10 minutes. Run a thin metal spatula around the sides; turn out onto the wire rack. Cool completely before slicing.
Tips: Sugar Substitutes: Choose from Splenda Sugar Blend or C&H Light Sugar Blend. Follow package directions to use product amount equivalent to ½ cup sugar. Per Serving with Substitute: Same as below, except 157 cal., 19 g carb. (4 g sugars). Exchanges: 0 carb.