Zucchini bread reminds us of our Mom's attempt at healthy eating when we were kids, bless their hearts. The first time our Moms tried feeding this stuff to us, we were understandably hesitant, but quickly loved it! And, while the bread we were used to as kids was loaded with enriched white flour, butter and sugar, this paleo friendly version from Sarah@Ingredients of a Fit Chick ditches all that bad stuff without sacrificing flavor or moistness.
Fast forward to last week when Sarah sent us this recipe and you can bet we were excited about it! This easy zucchini bread is just as moist as Mom's, packs all the flavor (if not more), and instead of being loaded with garbage, it's full of MuscleEgg egg whites for protein and other awesome ingredients like coconut flour to keep it clean! After eating a slice of this bread in the morning, you won't feel bogged down, but you will have that satisfying fullness that comes from a good helping of protein.
At MuscleEgg, we work with some of the best recipe creators out there to bring you recipes that not only feature MuscleEgg, but are practical and macro-friendly as well. Once you try this zucchini bread, it'll become a staple to keep around every week! It's easy to make and easy to take. Enjoy!
Preheat oven to 350 degrees Fahrenheit
Line a 9 in loaf pan with parchment paper
Mix together zucchini, eggs, egg whites and coconut oil
Add in dry ingredients followed by apple cider vinegar
Mix until batter is smooth
Pour into loaf pan and bake for around 35-40 minutes or until toothpick comes out clean
Nutrition facts are based on 8 slices.
You can sweeten the recipe by adding in ⅛ tsp uncut (or liquid) stevia OR swap the 3 tbsp liquid egg whites for 3 tbsp maple syrup
Serving size: 1 slice - Calories: 94 Fat: 5g Saturated fat: 3g Carbohydrates: 7g Sugar: 2g Sodium: 171mg Fiber: 3gProtein: 5g Cholesterol: 93mg