This high protein, low carb zucchini bread with peanut butter will become your newest snacking obsession.
Course: Breakfast, Snack
Keyword: High Protein, Low-Carb, Zucchini Bread
1small-medium zucchini (about 3/4 cup shredded)
3/4cupnatural creamy peanut butterdrippy, microwave for a few seconds if too hard
1/4cuppure maple syrup
1tsppure vanilla extract
1/2cupplant-based vanilla protein powdersuch as Sun Warrior, Aloha, or Owyn
1/3cup+ 2 Tbsp mini chocolate chips
Preheat oven to 350 F and cover loaf pan using a parchment sling. Can also grease the pan instead. Note: If baking at altitude, increase temperature to 375 F.
Cut ends off zucchini. Shred zucchini using either a food processor or cheese grater. Wrap shredded zucchini in paper towels and place in a colander. Squeeze liquid out of zucchini. Depending on how liquidy your zucchini is, you may need to do this two or three more times. Let sit in colander while you start the batter.
In a large mixing bowl, whisk eggs until lightly beaten. Add in peanut butter, vanilla extract, and maple syrup; stir until creamy. Gently stir in shredded zucchini and pinch of salt (if peanut butter unsalted).
Next, stir in baking soda. Slowly add in protein powder until batter is thick but still liquidy. Fold in 1/3 cup of mini chocolate chips, then pour batter into greased loaf pan. Sprinkle 2 Tbsp remaining chocolate chips on top.
Bake for 40-50 minutes, or until cooked through. If baking at altitude, start checking bread around 35 min. Enjoy for up to 3 days! (Note: you can wrap slices in parchment paper and freeze for up to 3 months)
Nutrition for 1/12 of recipe: 195 calories, 12 g fat (3 g saturated) 14 g carb, 2 g fiber, 9 g sugar, 8 g protein
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