Zucchini bread has always been one of my favorite summertime desserts. There’s something about the fact that a typically savory vegetable is folded into moist mounds of comfy and spicy cake that plays mind games with you – who knew that a vegetable that can taste slightly bitter raw can taste so deliciously sweet in baked goods? 🙂
This recipe was created out of the blue, when my mom (and her trusty care packages) mailed me (yes, snail mailed me) some zucchini that she grew in her garden. Not wanting them to go to waste, I went off and did some research on how to make zucchini bread.
Adapting this recipe from the Southern cooking queen herself, Paula Deen, I was able to substitute some of the usual calorie-heavy ingredients with my favorite staples – a combination of oat flour and vanilla mixed protein powder to replace the all-purpose flour, Truvia Baking Blend to replace the sugar, and a mixture of liquid egg replacement, apple sauce and a touch of canola oil to replace the whole eggs and the tubful of canola oil used in this recipe.
Turns out, my testers have found this one to be their absolute favorite of my protein desserts – hopefully this will be a favorite of yours too! Enjoy!
(makes 18 cupcakes)
6 oz. zucchini (about 1-2 small zucchini)
1 tsp. lemon juice
2/3 cup oat flour
5 scoops vanilla protein powder (Quest-brand recommended)
1/2 cup Truvia Baking Blend
2 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. salt
1/2 cup unsweetened apple sauce
1/4 cup liquid egg replacement (Egg Beaters-brand recommended)
1 tbsp. canola oil
1 cup water
1/2 cup walnuts, chopped
1. Preheat oven to 350 degrees F.
2. In a bowl, grate zucchini and mix in lemon juice. Set aside.
3. In a separate bowl, sift oat flour, protein powder, Truvia Baking Blend, baking soda, nutmeg, cinnamon, and salt and mix until well-combined.
4. In another bowl, mix apple sauce, egg replacement, canola oil, and water until well-combined.
5. Pour the liquid ingredients into the bowl with the dry ingredients and mix until well-combined (the consistency should look like melted ice cream).
6. Add zucchini, lemon juice and walnuts in the bowl with the batter mixture and mix until well-combined.
7. Line a muffin tin with cupcake liners and pour 1/4 cup of the batter mixture in each liner.
8. Bake for 15-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.