Chocolate chip zucchini protein bread 3/4 cups Gluten-Free Old Fashion Rolled Oats processed into flour 1 1/2 cups Almond Flour 1/2 cup chocolate protein powder 1 TBS cacao powder 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 2 eggs 2 egg whites, or 6 TBS liquid egg whites 1 medium ripe banana, mashed well 6 TBS brown sugar 2 cups grated zucchini, about 2 medium 4 TBS mini semi-sweet chocolate chips
1 Preheat oven to 375 degrees Fahrenheit spray bread pan.
2 In a small food processor, grind your oats into a flour.
3 Add oat flour, almond flour, protein powder, cacao, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir until well combined, set aside.
4 In a medium bowl, whisk the eggs and egg whites together. Add in your mashed banana and brown sugar, stir until combined.
5 Add the wet ingredients to your large bowl of dry ingredients. Stir until the batter has just come together.
6 Slightly press some liquid out of the grated zucchini, either using your hands or soaking with a paper towel. Add the zucchini to the rest of the batter and stir until evenly distributed.
7 Add in your chocolate chips.
8 Add mixture to bread pan. Bake for 30-35 minutes, or until edges have lightly browned and inserted toothpick comes out clean. Recipe yields one bread pan.
9. Store in airtight container in fridge up to 7 days.
Serving Size: Calories: 200 sugar: 12 Fat:10 carbohydrates:21 fiber:3 protein:10