NUTRITION

SERVINGS

INGREDIENTS

1 cup shredded zucchini

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.25 cup almond flour

15 grams vanilla protein powder

0.5 ounce chopped walnuts

1 teaspoon ground cinnamon

0.5 teaspoon baking powder

0.25 teaspoon sea salt

1 teaspoon vanilla extract

1 teaspoon maple syrup

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and grease a small loaf pan or line it with parchment paper.

• 2

  Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.

• 3

  In a large mixing bowl, whisk together the egg whites, non-fat Greek yogurt, vanilla extract, and maple syrup until smooth.

• 4

  Stir in the almond flour, vanilla protein powder, ground cinnamon, baking powder, and sea salt until a thick batter forms.

• 5

  Gently fold the squeezed zucchini and most of the chopped walnuts into the batter, saving a few walnuts for the top.

• 6

  Pour the batter into the prepared loaf pan and sprinkle the remaining walnuts over the surface.

• 7

  Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

• 8

  Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.