Hello beautiful people 🙂
I know I said I would post this recipe yesterday, but I had a random change of plans and ended up not being able to post! I ended up going to Atlantic City with some of my friends from the gym to the Europa fitness expo and fitness show!
I had a great time and got lots of free samples to try out! I’ll keep you guys posted on how the different brands stack up 😉
Now, on to the main event, the recipe!
I randomly threw this recipe together the other night. I had a lot of extra zucchini laying around that needed to be used up.
I happen to own a really cool food processor, Magimix by Robot coupe, that has an attachment that easily shreds any veggie I throw into it. It’s an amazing. I got mine at William and Sonoma!
Chocolate Protein Zucchini Bread Recipe
- 2.00 scoop (42g), Protein Powder – Vanilla –I used Jamie Eason Lean Body for Her Chocolate protein.
- 102.00 gram, Egg Whites
- 1.50 Tbsp (15g), Unsweetened Carob Chips
- 150.00 g, Squash, summer, zucchini, includes skin, raw
- 1.00 oz, Love raw foods coconut flour
- teaspoon baking powder
- 1/4 teaspoon of salt
- teaspoon vanilla extract
- 4 tbsp water
Directions:
Preheat oven to 350 F. Grate the zucchini or shred it. Mix all of the above ingredients together in a large bowl, except for the carob chips or chocolate chips. Slowly add the water to get a good consistency to the batter. You want it to be on the thicker side, but definitely pliable. Mix in carob chips or chocolate chips. Pour into a parchment lined loaf pan and bake at 350 F for 30-40 minutes or until it doesn’t look giggly anymore!
I topped mine with Fluff butter from D’s naturals and Bare Butter!
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