Nothing says “comfort food” more than zucchini bread using farm-fresh zucchini! I had NO IDEA how much sugar this recipe actually uses and cut it down a little bit to reduce calories!
INGREDIENTS:
-5 cups shredded zucchini
-3/4 cup packed brown sugar
-1/2 cup Swerve or alternative sweetener
-3 large eggs
-3/4 cup light butter, melted
-2 teaspoons vanilla
-3 1/2 cups all purpose flour (could replace 1 cup with Level-1 to add protein)
-1 1/2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 tablespoon ground cinnamon
-1/2 teaspoon ground clove
INSTRUCTIONS:
1. Preheat oven to 350 degrees F. Grease and flour the bottoms of 2 9x5 loaf pans, or one large one, and set aside.
2. In a large bowl combine the shredded zucchini, sugars, eggs, butter and vanilla. Stir in remaining ingredients just until combined. 3. 3. Divide batter evenly between prepared pans.
4. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from pans.
5. Run a knife around the edge of the bread to loosen from the pan. Remove from pan and cool completely on a wire rack.
MACROS PER SLICE: ~260 calories (5.7g protein, 4.5g fat, 49g carbs [making this a great pre-workout snack])
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