ZUCCHINI PROTEIN BREAD
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!
Provided by Abi Fae
Categories Quick Breads
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- grease a normal size loaf pan, or two small loaf pans. preheat oven to 350 f.
- combine both flours, 1/2 teaspoon salt, baking powder, baking soda, turbinado (or sugar), cinnamon, nutmeg, and ginger.
- 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.
- add the zucchini mix to the dry ingredients. mix well. add the nuts and currants. mix well.
- 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.
Nutrition Facts : Calories 257.7, Fat 13.5, SaturatedFat 4.1, Cholesterol 65.1, Sodium 403.9, Carbohydrate 26, Fiber 2.1, Sugar 8.2, Protein 10.3
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