Zucchini Banana Bread with Protein
Try this Zucchini Banana Bread with Protein recipe, or contribute your own.
Try this Zucchini Banana Bread with Protein recipe, or contribute your own.
- 1 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 3 medium ripe bananas mashed
- 1 medium to large zucchini grated using large holes on grater and liquid squeezed using a dishtowel
- 1/3 up maple syrup
- 1/4 cup extra virgin olive oil (melted coconut oil will wo
- 1 cup flour (i used whole wheat pastry flour. all-purpos whole wheat flour or whole grain spelt flour will work.)
- 1/2 cup protein powder (i used quest nutrition multi-purpo
- Carbohydrate 7.32761128205128 g
- Cholesterol 0.753846153846154 mg
- Fat 0.258548717948718 g
- Fiber 0.815558945337931 g
- Protein 0.929358461538462 g
- Saturated Fat 0.134547948717949 g
- Serving Size 1 1 slice (47g)
- Sodium 20.1121025641026 mg
- Sugar 6.51205233671335 g
- Trans Fat 0.0405370256410257 g
- Calories 33 calories
Step-by-step
- Preheat oven to 350°F. Lightly spray a 9-inch loaf pan with cooking spray.
- In a medium-sized bowl, crack and beat egg. Combine mashed bananas, zucchini, maple syrup, olive oil and vanilla with the egg.
- In a separate large bowl, mix together the flour, protein powder, baking powder, salt and cinnamon.
- Gradually stir liquid mixture into flour mixture. DO NOT overmix- only mix just until you no longer see dry flour.
- Transfer mixture to greased pan and bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry and the top is golden brown.
- Allow bread to cool about 10-15 minutes before slicing.
- Enjoy!
Standard banana bread relies entirely on overripe fruit for structure and sweetness, often resulting in a heavy crumb that collapses under its own weight. Incorporating grated zucchini alters this dynamic completely by introducing delicate vegetable cellulose that holds pockets of steam during baking. This addition lightens the internal texture while keeping the loaf remarkably moist without requiring excessive amounts of added fats. Overripe bananas provide natural fructose that browns deeply at 350 degrees Fahrenheit, creating a caramelized crust.
Processing the zucchini correctly requires removing excess water before it ever touches the batter. Grating the vegetable on the large holes of a box grater and wringing it thoroughly inside a clean kitchen towel prevents the extra moisture from gummying up the protein powder and flour. Protein powders absorb liquid at vastly different rates depending on their whey, casein, or plant-based composition. Whisking the dry ingredients thoroughly in a separate vessel distributes the baking powder and cinnamon evenly before any wet components are introduced.
Combining wet and dry components demands restraint to prevent the gluten networks from developing too much elasticity. Stir the batter only until streaks of dry flour disappear completely from the bowl. Pouring the mixture into a standard nine-inch greased loaf pan prepares it for the oven heat. Bake the loaf for fifty to sixty minutes, monitoring for a golden brown top and checking that a wooden toothpick inserted into the exact center emerges clean.
Baking with concentrated protein supplements often yields a dry, rubbery finished product unless balanced by adequate fat and moisture sources. Extra virgin olive oil provides liquid lipids that coat the flour proteins, slowing down hydration and preserving tenderness over a multi-day storage window. Whole wheat pastry flour offers a finer grind than standard whole wheat flour, supplying enough structural protein for rise while maintaining a tender crumb. Cool the bread in the pan for ten to fifteen minutes before transferring it to a wire rack to prevent structural sagging.
