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BOOST Just Protein Zucchini Bake

The addition of zucchini makes this loaf moist and flavourful. It’s a great snack for your after-morning workout – or anytime.

Préparation: 11 mins.
Cuisson: 50 mins.
Durée totale: 70 mins.
Portions: 12 12 servings of 1 slice each
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BOOST Just Protein Zucchini Bake
11 mins.
50 mins.
Pin
Yum
Print
    Ingrédients

    Ingrédients

    1/3 cup BOOST Just Protein
    1 1/4 cup All-purpose flour
    1/2 cup whole wheat flour
    3/4 cup packed brown sugar
    1 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp baking soda
    1/2 tsp ground allspice
    1/4 tsp salt
    3 eggs
    1/2 cup canola oil
    1/2 cup plain Greek yogurt
    1 tsp vanilla extract
    1 1/2 cups grated zucchini
    3/4 cup chopped dates
    Preparation

    Instructions

    1

    Preheat oven to 350°F (180°C). Grease a 9- x 5–inch (1.5 L) loaf pan and line with parchment paper.

    2

    In large bowl, whisk all-purpose flour, whole wheat flour, sugar, protein powder, baking powder, cinnamon, baking soda, allspice and salt.

    3

    In medium bowl, whisk eggs, oil, yogurt and vanilla; stir into flour mixture just until blended.

    4

    Fold in zucchini and dates; scrape into prepared pan.

    5

    Bake for 50 to 55 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes.

    6

    Transfer to rack; let cool completely.

    CONSEILS

    Preserving

    Store in airtight container for up to 1 week or freeze for up to 1 month.

    Ce dont vous aurez besoin

    Ingrédients

    1/3 cup BOOST Just Protein
    1 1/4 cup All-purpose flour
    1/2 cup whole wheat flour
    3/4 cup packed brown sugar
    1 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp baking soda
    1/2 tsp ground allspice
    1/4 tsp salt
    3 eggs
    1/2 cup canola oil
    1/2 cup plain Greek yogurt
    1 tsp vanilla extract
    1 1/2 cups grated zucchini
    3/4 cup chopped dates

    Pour la préparation

    Instructions

    1

    Preheat oven to 350°F (180°C). Grease a 9- x 5–inch (1.5 L) loaf pan and line with parchment paper.

    2

    In large bowl, whisk all-purpose flour, whole wheat flour, sugar, protein powder, baking powder, cinnamon, baking soda, allspice and salt.

    3

    In medium bowl, whisk eggs, oil, yogurt and vanilla; stir into flour mixture just until blended.

    4

    Fold in zucchini and dates; scrape into prepared pan.

    5

    Bake for 50 to 55 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes.

    6

    Transfer to rack; let cool completely.

    CONSEILS

    Preserving

    Store in airtight container for up to 1 week or freeze for up to 1 month.

    Protein
    Breakfast