Celebrating National Zucchini Bread day with my famous Zucchini loaf with a lemon twist. 🍋
Ingredients:
3 egg whites
1/2 cup quick oats
1 zucchini, grated
1 scoop Devotion Nutrition Angel Food Cake
Zest of 1 lemon
3 Lemon Meringue Flex flavors
Juice of 1 fresh lemon
1/4 cup water
1 tsp baking powder
1/2 tsp sea salt
*(Optional- add walnuts)
Directions:
preheat oven to 350°. Spray mini loaf pan well with nonstick spray. Mix all ingredients in a mixing bowl and mix well. (Blend or purée if you can). If using walnuts, fold in to batter then pour batter into loaf pan. Place in oven to cook for 40 to 45 minutes or until golden brown. Remove from the oven and allow to cool before serving.
Nutritional Information:
(1 loaf)
325 calories
Protein: 35 grams
Carbohydrates: 30 grams
Fat: 3 grams
Fiber: 6 grams
Sugar: 0 grams!
*Nutritional info doesn’t take into account walnuts, if used
preheat oven to 350°. Spray mini loaf pan well with nonstick spray. Mix all ingredients in a mixing bowl and mix well. (Blend or purée if you can). If using walnuts, fold in to batter then pour batter into loaf pan. Place in oven to cook for 40 to 45 minutes or until golden brown. Remove from the oven and allow to cool before serving.
Nutritional Information:
(1 loaf)
325 calories
Protein: 35 grams
Carbohydrates: 30 grams
Fat: 3 grams
Fiber: 6 grams
Sugar: 0 grams!
*Nutritional info doesn’t take into account walnuts, if used
