Description
This high protein zucchini bread is a delicious and nutritious vegan treat that packs 14 grams of plant-based protein per serving. Made with grated zucchini, vital wheat gluten, and vegan protein powder, this moist and flavorful bread is perfect for brunch, dessert, or a wholesome snack during the summer season.
Ingredients
Vegetables
- ½ large zucchini or 1 medium zucchini, grated and strained (7 ounces / 200g)
Dry Ingredients
- 1 cup + 2 teaspoons all-purpose flour
- ½ cup vital wheat gluten
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 scoop vegan protein powder (vanilla or chocolate flavor)
Wet Ingredients
- ¾ cup non-dairy milk (such as almond, soy, or oat milk)
- 1 teaspoon vanilla extract
- Scant ¼ cup agave syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (176°C) to ensure it reaches the perfect temperature for baking your zucchini bread.
- Prepare Zucchini: Using a box grater or food processor, shred the zucchini. Place two paper towels under the grater to catch excess moisture. After grating, squeeze the zucchini firmly by hand to remove as much water as possible. You should have about 200g (7 ounces or scant 1 cup) of drained zucchini.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, vital wheat gluten, vegan protein powder, baking powder, ground cinnamon, and nutmeg until they are thoroughly combined.
- Add Wet Ingredients: Stir in the non-dairy milk, agave syrup, and vanilla extract into the dry mixture. Mix well with a spoon to form a thick, partially wet dough.
- Fold in Zucchini: Gently fold the grated zucchini into the batter. The moisture from the zucchini will make the batter wet but it should remain thick and well combined.
- Prepare Loaf Pan: Line a loaf pan with parchment paper or lightly grease it. Pour the batter into the pan and spread it evenly with a spoon. Optionally, sprinkle some additional ground cinnamon on top for extra flavor.
- Bake: Bake the zucchini bread in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Allow the bread to cool in the pan for 30 to 45 minutes before slicing to let it firm up and enhance flavor.
- Serve or Store: Enjoy the zucchini bread immediately or store it in the refrigerator to keep it fresh for later consumption.
Notes
- Make sure to squeeze out excess moisture from the zucchini to prevent the bread from becoming soggy.
- The vital wheat gluten helps to provide structure and a chewy texture, making this bread higher in protein.
- You can substitute agave syrup with another liquid sweetener like maple syrup or brown rice syrup if desired.
- For best results, store the zucchini bread in an airtight container in the fridge and consume within 3-4 days.
- If you want a gluten-free version, this recipe would need modifications as it relies on vital wheat gluten and all-purpose flour.
