Late in the summer there's usually an abundance of zucchini and this recipe is one way to use it up. Make a few batches and freeze any extra loaves to have on hand for snacks and quick breakfasts.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 1 hour to drain. Place zucchini between three or four layers of 100-percent-cotton cheesecloth or two or three layers of paper towels; squeeze out excess liquid. Set aside.

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  • Preheat oven to 325 degrees F. Coat a 9x5x3-inch loaf pan with cooking spray or line with parchment paper; 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 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 10 minutes. Run a thin metal spatula around the sides; turn out onto the wire rack. Cool completely.

Tips

Tip: If using a sugar substitute, we recommend Splenda(R) Sugar Blend or C&H(R) Light Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup sugar. Nutrition Per Serving with Substitute: Same as below, except 157 calories, 19 g carbohydrate, 4 g total sugar. Exchanges: 0 other carb. Carb choice: 1.

Nutrition Facts

166.8 calories; protein 7.7g 15% DV; carbohydrates 21.9g 7% DV; exchange other carbs 1.5; dietary fiber 2.8g 11% DV; sugars 7.6g; fat 6.1g 9% DV; saturated fat 0.8g 4% DV; cholesterol 27.9mg 9% DV; vitamin a iu 85.3IU 2% DV; vitamin c 2.5mg 4% DV; folate 9.8mcg 2% DV; calcium 106.6mg 11% DV; iron 1.3mg 7% DV; magnesium 19.4mg 7% DV; potassium 76mg 2% DV; sodium 159.2mg 6% DV.