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Prep Time:20 minsAdditional Time:2 hrs 15 minsTotal Time:2 hrs 35 minsServings:16Yield:16 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:2 hrs 15 minsTotal Time:2 hrs 35 minsServings:16Yield:16 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:2 hrs 15 mins
Additional Time:
2 hrs 15 mins
Total Time:2 hrs 35 mins
Total Time:
2 hrs 35 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumzucchini (8 ounces)½teaspoonsaltNonstick cooking spray1 ½cupsgluten-free oat flour1cupgluten-free all-purpose flour½cupalmond flour½cupsugar (see Tip)⅓cupvanilla-flavor whey protein powder2teaspoonsbaking powder1teaspoonground cinnamon½teaspoonground ginger¼teaspoonground cloves6ouncesplain fat-free Greek yogurt2eggs¾cupunsweetened almond milk½cupchopped walnuts
Cook Mode(Keep screen awake)
Ingredients
1mediumzucchini (8 ounces)
½teaspoonsalt
Nonstick cooking spray
1 ½cupsgluten-free oat flour
1cupgluten-free all-purpose flour
½cupalmond flour
½cupsugar (see Tip)
⅓cupvanilla-flavor whey protein powder
2teaspoonsbaking powder
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground cloves
6ouncesplain fat-free Greek yogurt
2eggs
¾cupunsweetened almond milk
½cupchopped 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
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)167Calories6gFat22gCarbs8gProtein
Nutrition Facts(per serving)
- 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.
