Recipes for Specific Health Condition Healthy Diabetic Recipes Diabetic Breakfast Recipes Diabetic High-Protein Breakfast Recipes Protein-Packed Zucchini Bread 1.0 (1) 1 Review 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 2 hrs 15 mins Total Time: 2 hrs 35 mins Servings: 16 Yield: 16 servings Nutrition Profile: Heart Healthy Low-Calorie High Fiber Diabetes Appropriate Gluten-Free Vegetarian Low Sodium Soy-Free Jump to Nutrition Facts Ingredients 1 medium zucchini (8 ounces) ½ teaspoon salt Nonstick cooking spray 1 ½ cups gluten-free oat flour 1 cup gluten-free all-purpose flour ½ cup almond flour ½ cup sugar (see Tip) 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 2 eggs ¾ cup unsweetened almond milk ½ cup chopped walnuts Directions 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. 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. Rate it Print Nutrition Facts (per serving) 167 Calories 6g Fat 22g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 167 % Daily Value * Total Carbohydrate 22g 8% Dietary Fiber 3g 10% Total Sugars 8g Protein 8g 15% Total Fat 6g 8% Saturated Fat 1g 4% Cholesterol 28mg 9% Vitamin A 85IU 2% Vitamin C 3mg 3% Folate 10mcg 2% Sodium 159mg 7% Calcium 107mg 8% Iron 1mg 7% Magnesium 19mg 5% Potassium 76mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved