Pumpkin Zuccini Loaf
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  1. Pumpkin Zuccini Loaf

     

    Servings: 12 servings / 3 servings per loaf
    Preparation Time: 30 min.

     

     

     

     

     

    Ingredients
    1 cup whole-wheat flour
    1 cup oat flour
    2 tsp baking soda
    1 1/2 tsp cinnamon
    3/4 cup wheat germ
    1/2 cup brown sugar substitute
    9 tbsp vanilla protein powder (soy or whey)
    3/4 tsp salt
    3/4 cup pumpkin
    3/4 cup skim milk
    4 large egg whites, beaten
    2 cups zucchini, chopped
    Directions

    1    Preheat oven to 375° F

    2    Lightly coat the cooking sheet with butter flavored cooking spray.

       In a large mixing bowl, sift together wheat flour, oat flour, baking soda and cinnamon. Then add the wheat germ, brown sugar substitute, protein powder and salt. Stir to combine.

    4    In another bowl, combine the pumpkin, skim milk and egg whites. Pour pumpkin mixture into flour mixture. Stir just until all ingredients are moistened (batter will be lumpy). Then, gently fold in the zuccini until evenly combined.

    5    Spoon the batter into the loaf pan until each is almost full. Bake until golden and a wooden toothpick inserted in the center of muffin comes out “clean”, about 18 minutes.


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Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com