Protein Zucchini Bread

¾ cup non-fat plain Greek yogurt
½ cup sweetener
2 oz egg whites
1 ½ tsp vanilla extract
1 ½ cup protein powder (casein or blend)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 cup shredded zucchini

Preheat heat oven to 350° and grease a 9 x 5“ loaf pan. Whisk Greek yogurt, sweetener, egg whites, and vanilla, together in a medium bowl until well combined.
In a large bowl whisk the protein, baking powder, baking soda, salt, and cinnamon together and mix with a large wooden spoon or rubber spatula until combined. Avoid over mixing.
Fold in the zucchini.
Spread batter into the prepared loaf pan. Bake for 40 to 50 minutes. Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean.
If you find the top of the bread is browning to quickly in the oven, loosely cover it with aluminum foil.
Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread in the refrigerator for up to five days.

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