Ingredients
The following ingredients have 4 Servings
- 1 3/4 cups white whole wheat flour (You can also use King Arthur Measure for Measure gluten-free flour as a substitute)
- 30 grams vanilla whey protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup coconut sugar
- 1/2 cup Allulose
- 1/2 cup unsweetened applesauce
- 1/2 cup avocado oil
- 2 large eggs (room temperature)
- 1 tsp fresh lemon juice
- 2 1/2 cups shredded zucchini (squeezed dry before measuring. I used 2 large zucchini with about 1/2 cup leftover.)
- 1/2 cup walnuts (chopped)
Instruction
- Preheat the oven to 350 degrees F. and spray two 9x5" loaf pans with quick release spray. I love Baker's Joy for this if gluten isn't an issue.
- In a large bowl, whisk together: flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together: coconut sugar, allulose, applesauce, oil, eggs, and lemon juice.
- Pour the wet mixture into the dry mixture and stir with a large spoon until just combined.
- Fold in the zucchini and nuts.
- Divide the batter between the two greased loaf pans and bake for 40-45 minutes until a toothpick or cake tester comes out clean. Mine was perfect at 40 minutes.
- Cool in the pan for about 5 minutes and baste the warm loaves with a little melted butter (optional but amazing). Remove the loaves from the pan and allow to cool completely on a wire cooling rack.
